How to Make Singapore noodles with chicken and shrimp

Lila from Asian Cooking Made Easy shares her recipe for Singapore Noodles, which she makes with shrimp, chicken, rice noodles and a semi-sweet curry sauce.

The rice stick noodles must be soaked in warm water for about 15 minutes, and the pre-cooked frozen shrimp goes into cool water to defrost. She cuts the chicken into one-inch pieces and sprinkles it with garlic salt and Shao Hsing wine and lets it marinate for 15 to 20 minutes. The frozen pepper and onion mix is microwaved for five minutes.

She makes up two batches of the sauce, which consists of dark brown sugar, soy sauce, curry powder and hot chili sauce. When the shrimp is defrosted she removes the tails and sprinkles it with sugar and garlic salt. Then she drains the noodles and tosses them with peanut oil.

She cooks the chicken in peanut oil in the wok until it is lightly browned, then removes it. She adds some more peanut oil to the wok, puts the noodles in and mixes in one batch of the sauce. Then she adds in the shrimp and vegetables, and finally the chicken, mixing all the ingredients together thoroughly. After removing the wok from the heat, she adds the second batch of the sauce for extra flavor, and it’s ready to serve.