Singapore Rice Noodles Recipe (page 13 and page 14) from Justin’s Hearty Recipes, a healthy post-transplant cookbook for heart/organ transplant recipients.
Singapore noodles originated from Hong Kong, and today the noodles are ubiquitous throughout Cantonese restaurants. They are seasoned with curry powder while soy sauce and sesame oil combine with Chinese wine to give the noodles richer taste. To finish, they add scrambled eggs. In this recipe, we will have scrambled eggs as an option.
- 5 ounces rice noodles
- ½ lb chicken breast
- ½ lb shrimp – peeled and deveined
- 5 cloves garlic – minced
- ½ onion- julienne
- 1 tablespoon curry powder
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon Chinese cooking wine
- 1 red bell pepper – sliced
- (optional) 2 eggs – scrambled
- 1 medium tomato – sliced into wedges
- ¼ cup scallions
- 1 bag bean sprouts
- 1 tablespoon + (optional) 1 tablespoon or more light olive oil
- garlic powder (to taste)
- Soak noodles in warm water for 6 to 10 minutes or until soft. Be careful not to over soak. After soft, drain noodles in a colander and set aside.
- Mix light soy sauce, sesame oil, and Chinese cooking wine into a small bowl and set aside.
- Heat a large non-stick pan or wok over medium-high heat and add 1 tablespoon light olive oil and sauté onions until fragrant. Then add garlic and stir well.
- Add thinly sliced chicken, curry powder, and half of the sauce mixture (from step 2). Cook for about 2 minutes, making sure that all ingredients are incorporated.
- Add the shrimp, red bell pepper, and sliced tomatoes. Stir and let cook for at least 2 to 3 minutes.
- Add rice noodles and the rest of sauce mixture (from step 2). Cook for another 2 to 3 minutes, then add bean sprouts and scallion. Mix well. Adjust flavor if needed by adding garlic powder and ½ teaspoon of light soy sauce. Adding 1 tablespoon or more of light olive oil will also add extra flavor.
Adding colorful vegetables to food is not only good for you but also is appealing to the eyes. Other vegetables you can use are carrots, bok choy, sweet peas, and cabbage.