Singapore Mei Fun Noodles

By MystiQ

Ingredients

• 1 (8 oz) package thin vermicelli-style rice noodles
• 3 large cloves garlic, grated on a microplane
• 1-inch piece fresh ginger, grated on a microplane
• 4 tablespoons low-sodium soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon honey
• 1/2 tablespoon rice vinegar
• 1-2 teaspoons curry powder (more or less to taste)
• 1/8 teaspoon black pepper
• 1/2 cup low-sodium chicken stock or water
• 3 tablespoons canola oil
• 3 tablespoons sesame oil
• 3/4 lb savoy cabbage, sliced into thin strips
• 1 medium onion, halved and thinly sliced
• 2 large stalks celery, thinly sliced on the diagonal
• 3 medium carrots, julienned
• 1 medium red bell pepper, julienned
• 1/4 lb snow peas, julienned
• 6 scallions, divided (4 julienned and 2 thinly sliced for garnish)
• 1/3 teaspoon salt
• 1 lb chicken breast, cooked and cubed
• 3/4 lb medium-large-sized shrimp (about 36-40 per pound), peeled, de-veined, and cooked

Details

Servings 4
Preparation time 20mins
Cooking time 40mins
Adapted from anediblemosaic.com

Preparation

Step 1

Cook the noodles until al dente according to the package directions; drain and set aside. (To cook rice noodles, I bring a large pot of water to boil, turn the heat off, add the noodles and let them soak until softened but not mushy – about 3 minutes – stirring occasionally, and then drain.)
Whisk together the garlic, ginger, soy sauce, fish sauce, honey, rice vinegar, curry powder, black pepper, and chicken stock or water in a medium bowl; set aside.
Add the canola oil and sesame oil to a wok or other large, deep skillet over high heat. Add the cabbage, onion, celery, carrot, red bell pepper, snow peas, julienned scallion, and salt; cook until the veggies start to soften, about 10 minutes. Add the garlic-ginger sauce and cook 2 minutes more. Toss in the noodles, chicken, and shrimp, and cook until warm throughout, about 2 minutes.
Taste and adjust seasonings; serve with the thinly sliced scallion sprinkled on top.