Singapore Noodles

Ingredients

• 8 ounces rice vermicelli noodles (thin)
• 2 tablespoons vegetable oil
• 2 cloves garlic (minced)
• 1 tablespoon fresh ginger (minced)
• 1 large onion (thinly sliced)
• 1 medium red bell pepper (thinly sliced)
• 2 medium carrots (julienned)
• 2 large eggs (beaten)
• 1 pound boneless skinless chicken breast (thinly sliced)
• 1 cup large shrimp (peeled and deveined)
• 2 tablespoons curry powder
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 3 green onions (sliced)
• fresh cilantro (chopped (for garnish))
• lime wedges (for serving)

Instructions

1. 1

   Soak Noodles:: Place 8 ounces of rice vermicelli noodles in a large bowl and cover with hot water. Let them soak for about 5 minutes or until they are tender but still firm. Drain and set aside. Watch them so you don't overcook them.

2. 2

   Mix Sauces:: In a small bowl, whisk together 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of sugar. Set aside.

3. 3

   Cook Chicken:: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the thinly sliced chicken breast to the skillet and cook for about 3-4 minutes, or until the chicken is almost cooked through.

4. 4

   Add Shrimp:: Add the raw shrimp to the skillet with the chicken and cook for another 2-3 minutes, or until the shrimp turn pink and are cooked through. Remove the chicken and shrimp from the skillet and set aside.

5. 5

   Cook the Vegetables:: In the same skillet or wok, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and fresh ginger and cook for about 30 seconds until fragrant.

6. 6

   Cook Vegetables:: Add the thinly sliced onion, red bell pepper, and julienned carrots. Stir-fry for about 5 minutes until the vegetables are tender-crisp.

7. 7

   Scramble Eggs:: Push the vegetables to one side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs until fully cooked, then mix them with the vegetables.

8. 8

   Add Noodles and Protein:: Add the soaked and drained rice noodles, cooked chicken, and shrimp to the skillet. Sprinkle 2 tablespoons of curry powder over the noodles and toss to coat evenly.

9. 9

   Pour the prepared sauce over the noodles and vegetables, tossing to coat everything evenly.

10. 10

    Add Green Onions:: Stir in the sliced green onions and cook for another 1-2 minutes until everything is heated through.

11. 11

    Garnish and Serve:: Garnish with chopped fresh cilantro and serve with lime wedges on the side.