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Singapore noodles recipe

Ingredients (Serves 4) For the noodles: 200g rice vermicelli noodles 2 tbsp vegetable oil 2 cloves garlic, minced 1 onion ½ red bell pepper ½ yellow bell pepper, thinly sliced 1 carrot shrimp, peeled and deveined Chicken breast Paprika For the sauce: • 1 tbsp dark soy sauce • 1 tbsp Housin sauce • 1 tbsp oyster sauce • ½ tsp white pepper • 2 tbsp water Instructions 1. Prepare the noodles: • Soak the rice vermicelli in hot water for 5 minutes or until soft, then drain and set aside. 2. Make the sauce: • In a small bowl, mix the curry powder, turmeric, soy sauces, oyster sauce, sugar, white pepper, and chicken broth. Set aside. 3. Cook the eggs: • Heat ½ tbsp oil in a large pan or wok over medium heat. Add the beaten eggs and scramble them until just set. Remove and set aside. 4. Stir-fry the aromatics: • Heat the remaining oil in the same pan over high heat. Add garlic, ginger, and onions. Stir-fry for 30 seconds until fragrant. 5. Cook the proteins: • Add shrimp and cook until pink (about 2 minutes). If using chicken, add it at this stage. 6. Add the vegetables: • Stir in the bell peppers and carrots. Cook for 1-2 minutes until slightly tender but still crisp. 7. Combine everything: • Add the softened noodles and pour in the sauce. And enjoy!! #SingaporeNoodles #quickandeasymeals #QuickAndTasty #AsianFlavors