SINGAPORE RICE NOODLES | CH SECRET RECIPES

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu offers a plant-based option while chicken is often less expensive.

curry powder

🥗Healthier: homemade curry spice blend

💰Cheaper: turmeric

A homemade blend can reduce additives and costs.

rice vermicelli

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is more accessible.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often less expensive.

Prepare all the ingredients.

Peel and slice the white onion into thin slices.

Wash and remove the seeds of the pepper, slice into strips.

Wash and chop the spring onions into 2 inches long.

Slice the char siu (pork barbecue) into thin slices.

Wash and chop the yellow chives into 2 inches long. Set them aside.

Boil some water enough to cover the noodles. After boiling drop the noodles, use a chopstick or fork to loosen the noodles. Let it boil for 1 min. Drain (do not rinse the noodles) and cover the noodles using a clean towel or any cloth. Set aside.

Fry the eggs and slice into strips.

In a wok, heat some oil, add white onions, sauté until soft. Add the shrimp and cook for 3 min.

Add the peppers and yellow chives, stir constantly. Add fish sauce, black pepper and mix them.

Add the bean sprouts, cook for 2 min. Remove from the wok and set aside.

In the same pan, add oil, add the white part of the spring onion, add minced garlic and sauté until fragrant. Add the curry powder, turmeric powder, add more oil and brown sugar.

Add the noodles, toss until all coated, add fish sauce, cook the noodles over low heat for 7 min. Add the spring onion and the cooked ingredients. Mix them together. Serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens