Singapore Noodles

Method7 steps · about 45 min

1. 1

   Step 1: Bring a pot of water to a boil. Add the 8 oz rice stick noodles and separate them with chopsticks while boiling for about 1–2 minutes, until loosened. Drain thoroughly in a colander, shake off excess water and separate with chopsticks for another 30–60 seconds. Cover the colander with a plate so the noodles continue softening without more water. Do not rinse them.

   Briefly boil and loosen the rice noodles · 2 minUses 8 oz rice stick noodles · Water, enough to boil the rice noodles

   
2. 2

   Step 2: Cut the 3 oz chicken breast into small strips and mix with 1/2 tsp cornstarch and the separate 1 tbsp marinade water for 20–30 seconds. Cut the 3 oz already cooked char siu into strips. Beat the 2 eggs with the separate dash of salt (1 dash). Peel and devein the 10 shrimp if necessary. Keep raw chicken and shrimp chilled until cooking.

   Uses 3 oz chicken breast · 1/2 tsp cornstarch · 1 tbsp water · 3 oz cooked char siu · 2 eggs · 1 dash salt · 10 shrimp

   
3. 3

   Step 3: Wash the vegetables. Cut the carrot (2 oz), half yellow onion and celery (2 stalks) into thin strips. Cut the whole bell pepper (1) into strips, or use thirds of three different-coloured peppers to make the same total amount. Cut the 2 pieces green onion into roughly inch-long pieces and keep the bean sprouts (3 oz) ready.

   Uses 1 bell pepper · 1/2 yellow onion · 2 stalks celery · 2 oz carrot · 3 oz bean sprouts · 2 pieces green onion

   
4. 4

   Step 4: Mix 1 tsp curry powder, 1 tbsp oyster sauce, 1 tsp sauce salt, 1 tsp sugar and the separate 2 tbsp sauce water. Keep ready for stir-frying.

   Uses 1 tsp curry powder · 1 tbsp oyster sauce · 1 tsp salt · 1 tsp sugar · 2 tbsp water

   
5. 5

   Step 5: Heat a suitable uncoated wok over high heat for about 2–3 minutes while continuing to loosen the drained noodles. Add only the 2 tsp corn oil for frying the eggs; it should shimmer before cooking.

   Uses Drained loosened noodles, continue separating · 2 tsp corn oil

   
6. 6

   Step 6: Pour in the beaten eggs. Leave the first side undisturbed for about 20–30 seconds, then gently scramble for about 1 minute total and transfer to a plate; they will finish heating when returned. Add 1 tbsp from the 3 tbsp stir-frying corn-oil supply. Remix the chicken marinade and stir-fry the chicken for about 30–45 seconds, then add the shrimp and cook until the shrimp start turning orange and the chicken starts turning white. Transfer to a plate for immediate return later. Add the second 1 tbsp corn oil and stir-fry the prepared vegetables, excluding bean sprouts, for 60–90 seconds; transfer to a plate. Add the final 1 tbsp corn oil and fry the loosened noodles for 1–2 minutes before flipping; cook another 2–3 minutes, gently moving them with chopsticks. Add the sauce and cook for another 2 minutes. Over about 2 more minutes, return the vegetables, chicken and shrimp, then add cooked char siu, bean sprouts and the prepared eggs, mixing evenly. Add the 1 1/2 tbsp sesame oil and toss another 30–45 seconds, continuing as needed until the chicken reaches 74°C in the centre, the shrimp are firm, pearly and opaque, and the eggs are fully set.

   Uses Beaten eggs with a dash of salt · Marinated chicken strips · Peeled deveined shrimp · Sliced cooked char siu · Prepared vegetables, green onion and bean sprouts · Drained loosened rice noodles · Mixed curry sauce · 3 tbsp corn oil, divided

   
7. 7

   Step 7: Taste the fully cooked noodles. If desired, mix additional curry powder with a little separate water before adding, so it disperses evenly; toss again over the heat. Transfer the finished noodles to a serving plate.

   Uses Fully cooked Singapore noodles · Additional curry powder, to taste · A little water, to disperse optional extra curry powder