This dish is a Chinese creation. It’s basically stir-fried rice noodles, flavoured with curry powder. Additionally, there are scrambled eggs and meat, usually chicken, beef, pork, and prawns.
Singapore noodles are low in fat as well as calories. However, shrimp can make it a high cholesterol dish.
Rice noodles are vegan and this recipe has 355 calories per serving.
6 oz rice vermicelli
4 oz boneless and skinless chicken breast, cut into thin strips
½ teaspoon cornstarch
2 tablespoons oil
2 cloves garlic, minced
4 oz onion
2 oz red bell pepper
6 oz shelled and de veined shrimp
2 eggs, lightly beaten
6 oz bean sprout
3 stalks scallion, cut into two-inch lengths
1 tablespoon oyster sauce
2 tablespoons curry powder
1 ½ tablespoons soy sauce
½ tablespoon sugar
¾ cup water
Soak the rice vermicelli in warm water for about 20-30 minutes, or until they become soft. Strain in a colander.
Coat the chicken with the cornstarch. Set aside. Mix all the ingredients for the sauce in a small bowl. Set aside.
Heat the oil in a wok or skillet over high heat. Add the garlic, onion, bell peppers and stir fry until aromatic.
Add the chicken and shrimp, stir-fry until they change colour. Add the rice vermicelli, stir for 1 minute to combine well with all the ingredients.
Use the spatula to push the noodles to one side of the wok or skillet. Add the eggs and let cook for about 1 minute or until the bottom sets.
Fold the noodles over the eggs, add the bean sprouts, the sauce and scallions. Stir continuously until everything is well combined.
Turn off the heat and serve the noodles immediately.
This article first appeared in rasamalaysia.com
Low Bee Yinn is a food blogger and cookbook author.