😋 Dad's TASTY Singapore Noodles (星洲炒米粉)!

By Made With Lau · 30 min

Ingredients

Instructions

1. Bring a pot of water to a boil, boil the rice noodles for 1-2 minutes, separating them with chopsticks throughout.
2. Drain well and shake the colander to remove excess water; keep separating the noodles for 30-60 seconds. Cover with a plate and do not rinse.
3. Cut the chicken into strips, place in a bowl, and marinate with the cornstarch and water, massaging for 20-30 seconds.
4. Cut the char siu into strips. Beat the eggs with a dash of salt.
5. Peel and devein the shrimp as needed. Slice the carrot, onion and celery into slices then strips. Cut the bell pepper into strips and the green onion into roughly 1-inch pieces.
6. Mix the curry powder, oyster sauce, salt, sugar and water to make the sauce. If adding extra curry powder, stir it with water first.
7. Heat the wok on high for 2-3 minutes until the oil shimmers, then add 2 tsp corn oil.
8. Pour in the eggs and cook gently for about 1 minute, leaving the first side intact for 20-30 seconds, then flip and scramble until very soft. Transfer to a plate.
9. Add more oil. Stir the chicken with the marinade for a few seconds, cook 30-45 seconds, then add the shrimp and cook until the shrimp turns orange and the chicken turns white. Transfer to a plate.
10. Add more oil. Stir-fry the vegetables (without the bean sprouts) for 60-90 seconds. Transfer to a plate.
11. Add the remaining oil. Cook the noodles 1-2 minutes, flip, then cook 2-3 more minutes, tossing occasionally with chopsticks.
12. Add the sauce and cook the noodles for 2 minutes.
13. Over about 2 minutes, add back the vegetables, then the chicken and shrimp, char siu, bean sprouts and eggs, mixing evenly.
14. Add the sesame oil and toss for 30-45 seconds. Taste and adjust, then serve.

Summarized from Made With Lau's video. Watch it for the details.

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