Rach's Singapore-Style Noodles With Chicken + Shrimp

rice vermicelli noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles lower carbs, while spaghetti is more affordable.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: heavy cream

Light coconut milk reduces calories; heavy cream adds creaminess.

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is lower in calories; canned tuna is more economical.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: ground chicken

Chicken thighs are juicier; ground chicken is often less expensive.

Cut 3 small chicken breasts into thin strips and brown them in a pan with a touch of grapeseed oil, seasoning with salt and pepper.

In the same pan, add 1 pound of medium shrimp and cook until browned.

Boil water in a pot for the rice vermicelli noodles.

Add the rice vermicelli noodles to the boiling water, cover with a lid, and turn off the heat. Let them sit for 4 minutes.

After 4 minutes, loosen the noodles with a fork and rinse them in a colander with cold water.

Prepare a spice blend with 1 tablespoon each of coriander, turmeric, and cumin, 1/2 tablespoon of deggi mirch, 1 teaspoon each of ground cardamom, and a pinch of cinnamon, and 1 teaspoon of black pepper.

Add sliced sweet bell pepper, Fresno chili, ginger, and garlic to the pan with the chicken and shrimp drippings, and stir.

Add the spice blend to the pan and toast it briefly.

Combine half of the sauce mixture (2 tablespoons each of soy sauce, rice wine vinegar, sesame oil, and oyster sauce) with hot water and an egg to temper it before adding it to the pan.

Toss the chicken, shrimp, and spices together, then add the rest of the sauce and mix well with the rice vermicelli noodles.

Garnish with sliced green onions and optional edible flowers.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens