Description
This vibrant and flavorful Singapore Noodles recipe combines thin rice noodles with succulent shrimp, tender chicken, Chinese BBQ roast pork, and a colorful mix of vegetables. Infused with aromatic spices like curry powder and turmeric, and brought together with savory oyster sauce and a hint of chili oil, this dish is a quick and satisfying meal ready in just 30 minutes. Perfect for a weekday dinner, the noodles are stir-fried in a wok to achieve that perfect balance of textures and bold flavors.
Ingredients
Scale
Noodles and Proteins
- 8 ounces Thin Rice Noodles (Use gluten-free if needed)
- 3 ounces Chinese BBQ Roast Pork (Homemade or store-bought)
- 8 ounces Shrimp (Fresh is best)
- 2 large Eggs (Beaten beforehand for even cooking)
Vegetables
- 2 leaves Napa Cabbage (Bok choy as substitute)
- ½ large Carrot (Matchstick cut)
- 1 stalk Celery (Matchstick cut; optional)
- 2 stalks Green Onions (Green parts only; scallions or chives can substitute)
Seasonings and Sauces
- 1.5 tablespoons Garlic (Minced; fresh preferred)
- 1 tablespoon Shaoxing Rice Wine (Substitute: dry sherry mixed with water)
- 1.5 tablespoons Curry Powder (Adjust for taste)
- 1 teaspoon Ground Turmeric (Optional; omit for milder flavor)
- 1 tablespoon Oyster Sauce (Gluten-free options available)
- 1.5 teaspoons Chicken Bouillon Powder (Low-sodium preferred)
- 1 teaspoon Salt (To preference)
- ½ teaspoon Granulated Sugar (Coconut sugar can substitute)
- 1 tablespoon Chinese Chili Oil (Optional; adjust to spice tolerance)
- 2 tablespoons Neutral Oil (For frying, such as vegetable or canola oil)
Instructions
- Soak Noodles: Place thin rice noodles in room temperature water and let soak for 10-15 minutes until softened. Drain and set aside.
- Marinate Proteins: In a bowl, mix shrimp and chicken with water, Shaoxing rice wine, salt, and cornstarch. Allow to marinate while preparing other ingredients.
- Cook Proteins: Bring a pot of water to boil, add marinated shrimp and chicken, and cook until shrimp turns pink and chicken is cooked through, about 1 minute. Drain and set aside.
- Scramble Eggs: Heat a wok over medium-high heat with some oil. Add beaten eggs and scramble until fully cooked. Remove eggs from wok and set aside.
- Sauté Vegetables and Pork: In the same wok, add additional oil and sauté minced garlic until aromatic. Add Chinese BBQ roast pork, napa cabbage, carrot, and celery. Stir-fry briefly until vegetables are just tender.
- Combine Proteins and Veggies: Return cooked chicken, shrimp, and scrambled eggs to the wok. Drizzle with Shaoxing rice wine and stir-fry until fragrant and well combined.
- Add Seasonings: Sprinkle in curry powder, turmeric (if using), oyster sauce, chicken bouillon powder, salt, sugar, and optional chili oil. Mix thoroughly to evenly coat all ingredients.
- Warm Noodles: Briefly submerge the soaked noodles in hot water to warm them, then drain thoroughly.
- Final Stir-Fry: Add warmed noodles and green onions to the wok. Stir-fry everything together until noodles are heated through and have absorbed the flavors, about 2-3 minutes.
- Adjust and Serve: Taste and adjust seasoning as needed. Drizzle additional chili oil over the top if desired. Serve hot.
Notes
- Use gluten-free rice noodles and oyster sauce for a gluten-free version.
- Celery is optional and can be omitted if you prefer.
- Adjust the amount of chili oil to control spiciness.
- Substitute bok choy if napa cabbage is unavailable.
- Marinating proteins briefly enhances tenderness and flavor but don’t marinate for too long to avoid sogginess.
- The dish cooks quickly once combined, so have all ingredients prepped beforehand.
