Singapore Noodles

Ingredients

• 6 oz dried rice noodles (or egg noodles), 3–4 mm wide
• ½ lb shrimp, peeled and deveined
• ⅓ lb boneless chicken breast
• 1 medium carrots
• 1 small red onion
• 1.5 tbsp curry powder
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 3 tbsp neutral oil (vegetable or canola), divided

Instructions

1. 1

   Bring a large pot of salted water to a boil over high heat, about 8 minutes. You'll see a rolling boil when bubbles break the surface continuously.

2. 2

   While the water heats, place the chicken breast on a cutting board and slice it lengthwise (from thick end to thin end) into 1/4-inch-thick strips that curl slightly.

3. 3

   Cut the carrot lengthwise in half, then cut each half lengthwise again to create four long sticks; turn each stick 90 degrees and slice crosswise into 1/8-inch-thick matchsticks.

4. 4

   Cut the red onion in half from root to tip, peel away the papery skin, and slice each half from root to tip into 1/4-inch-wide slivers.

5. 5

   Add the noodles to the boiling water and stir with a fork or wooden spoon to separate them, about 30 seconds. Cook until they are just tender with a slight firmness at the center when you bite one, about 3–4 minutes.

6. 6

   Pour the noodles into a colander (a large strainer bowl) and rinse under cool running water for 10 seconds, stirring gently with a fork to rinse away starch.

7. 7

   Drizzle the cooked noodles with 1 teaspoon of the sesame oil and toss with a fork or tongs to coat lightly and prevent sticking.

8. 8

   Place a large skillet (12 inches or larger) over medium-high heat and add 1 tablespoon of the neutral oil. Wait about 45 seconds until the oil shimmers and slides quickly when you tilt the pan.

9. 9

   Add the chicken slices to the hot oil in a single layer, spreading them apart. Do not stir for 1 minute — let them brown on one side until the surface turns golden and opaque.

10. 10

    Stir the chicken once, breaking up any pieces that stuck together, and cook for another 1 minute until the chicken is no longer pink inside when you cut into the thickest piece.

11. 11

    Slide the chicken to one side of the skillet, clearing a space in the center. Add the shrimp to the empty space in a single layer.

12. 12

    Cook the shrimp without stirring for 90 seconds until the outside turns opaque coral-pink; then stir once and cook for another 30 seconds until they curl into a C-shape when you poke one.

13. 13

    Push the chicken and shrimp to the side and add the remaining 1.5 tablespoons of neutral oil to the center of the skillet. Immediately add the curry powder and stir for 20 seconds until it smells intensely fragrant and darkens slightly.

14. 14

    Add the carrot matchsticks and onion slivers to the center, stirring constantly, and cook for 2 minutes until the carrots begin to soften and the onion is translucent at the edges.

15. 15

    Pour in the soy sauce and the remaining sesame oil, stirring to combine with the spices and vegetables, about 15 seconds.

16. 16

    Add the drained noodles to the skillet and use tongs or two forks to lift and toss everything together for 2 minutes until the noodles are coated with the curry sauce and heated through.

17. 17

    Divide the noodles and protein between two bowls or plates, using tongs to distribute the ingredients evenly.

Tools you’ll need

• large pot (4–5 quart)
• colander (large strainer)
• 12-inch skillet or wok
• wooden spoon or fork
• tongs
• cutting board
• chef's knife

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