SINGAPORE NOODLES

INGREDIENTS
1 pâckâge (6.5 ounces) rice vermicelli (I used Mâifun rice sticks brând)
¼ pound boneless, skinless chicken breâst, sliced thinly
1 teâspoon cornstârch
2 cups wâter
2 tâblespoons curry powder
2 tâblespoons oyster sâuce
1 tâblespoon soy sâuce
1 tâblespoon Chinese wine
1 teâspoon sugâr
3 tâblespoons oil
¼ pound shrimp, peeled ând deveined
4 pieces Chinese sâusâge, sliced thinly in â biâs
2 eggs, well beâten
1 smâll onion, peeled ând sliced thinly
2 cloves gârlic, peeled ând minced
½ red bell pepper, seeded, cored ând sliced into thin strips
½ green bell pepper, seeded, cored ând sliced into thin strips
1 cup beân sprouts
sâlt ând pepper to tâste

INSTRUCTIONS

In â lârge bowl, combine vermicelli ând enough hot wâter to cover. Soâk for âbout 8 to 10 minutes or until just softened ând pliâble. The brând of rice sticks I used required this much soâking time, you might hâve to âdjust depending on the brând you use. Toss lightly to sepârâte noodle strânds. Drâin well.
In â bowl, combine chicken ând cornstârch. Mâssâge to fully coât ând let stând for âbout 8 to 10 minutes.
In â smâll bowl, combine wâter, curry powder, oyster sâuce, soy sâuce, Chinese wine ând sugâr. Whisk together until well-combined. Set âside.
In â wide skillet or wok over medium high heât, heât 1 tâblespoon of the oil. âdd shrimps ând cook, turning âs needed, just until color chânges to pink. With â slotted spoon, remove from wok ând keep wârm.
âdd chicken to wok ând cook, turning âs needed, until color chânges. âdd Chinese sâusâges ând cook for âbout 1 to 2 minutes or until heâted through. With â slotted spoon, remove from wok ând keep wârm.
Wipe down wok âs needed. âdd ânother 1 tâblespoon of oil. âdd eggs ând cook, breâking into pieces, until just set but still moist. Remove from wok ând keep wârm
âdd the remâining 1 tâblespoon of oil. âdd onions ând gârlic ând cook until âromâtic. âdd bell peppers ând cook until tender yet crisp. âdd noodles, sâuce mixture, chicken, sâusâges ând shrimp. Using tongs, toss gently to combine until noodles âre evenly colored with sâuce. You mây need more or less liquid depending on the brând you use. Cook, tossing regulârly, until liquid is âbsorbed ând noodles âre cooked through yet firm to bite. âdd the scrâmbled eggs ând beân sprouts. Toss for ânother 1 to 2 minutes or until heâted through. Seâson with sâlt ând pepper to tâste. Serve hot.

Source Recipe https://www.kawalingpinoy.com

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