Spicy Singapore Noodles

By Booper-2

Ingredients

• Spicy Singapore Noodles
• 1/2 (14-ounce) package vermicelli rice noodles
• 3 tbsp. vegetable oil
• 2 chicken breasts, thinly sliced
• 1 to 3 Thai chile peppers, to taste
• 2 cloves garlic, chopped
• 1 tbsp. chopped ginger
• Salt, to taste
• 1 carrot, thinly sliced
• 2 celery ribs, thinly sliced
• 1/2 small onion, sliced
• 1/2 to 1 small red pepper, sliced
• 1 cup small broccoli florets
• Handful snow peas, trimmed and halved
• 1 tsp. curry powder
• 1 tbsp. ground turmeric
• 2 handfuls baby cooked shrimp (about 1 cup)
• Handful bean sprouts
• 3 green onions, sliced
• Juice of 1 lime
• Singapore Stir-Fry Sauce
• 2 tsp. sugar
• 2 tbsp. rice wine vinegar
• 2 tbsp. oyster sauce
• 2 tbsp. soy sauce or to taste
• 1 tbsp. hot sauce, such as sambal oelek or sriracha, to taste
• Splash of chicken stock

Details

Servings 4
Adapted from cbc.ca

Preparation

Step 1

This Chinese take-out favourite is easy to make at home.

Singapore Stir-Fry Sauce

Heat wok or large sauté pan over high heat. Add oil. When oil is hot, add chicken, Thai chiles, to taste, garlic and ginger. Season with salt. Stir fry for 1 to 2 minutes.

Add carrot, celery, onion, red pepper, broccoli and snow peas. Stir fry for 1 to 2 minutes. Add curry powder and turmeric and stir fry for another 1 to 2 minutes. Add noodles and Singapore Stir-Fry Sauce. Toss to combine. Cover and cook until vegetables are tender crisp, about 1 to 2 minutes. Stir in baby shrimp, bean sprouts and green onions. Let heat through, about 1 minute. Finish with squeeze of lime and serve.

Singapore Stir-Fry Sauce

Combine sugar, vinegar, oyster, soy sauce, hot sauce and chicken stock.