Singapore Noodle Soup Recipe

Singapore Noodle Soup Recipe

Singapore Noodle Sauce Ingredients:

• 4 tablespoons soy sauce
• 1-2 tablespoons fish sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar or honey
• 1 tablespoon curry powder
• ½ teaspoon turmeric (optional)

Singapore Noodle Ingredients:

• 10-11 oz vermicelli Rice noodles
• 3-4 tablespoons vegetable oil, divided
• 3 eggs
• ½ lb chicken thighs sliced thin
• ½ lb shrimp peeled and deveined
• ½ lb of char Siu bbq pork, sliced
• 1 shallot peeled and sliced
• 1 small carrot peeled and julienned or sliced into thin strips
• 1 bell pepper sliced thin
• 1 cup bean sprouts
• 3 cloves garlic, peeled and minced
• 3 green onions sliced into 1.5-inch pieces plus more for garnish

Instructions:

1. Prepare the noodles according to the package directions, then drain and set aside.
2. In a small bowl, combine the sauce ingredients and set aside.
3. Heat 1 tablespoon oil in a large wok or large non-stick skillet over medium heat to medium-high heat.
4. Pour in the eggs and scramble them until they are just set.
5. Remove the eggs from the pan immediately and set aside.
6. Place the wok or skillet back on high heat.
7. Add another tablespoon of neutral oil and add the chicken.
8. Cook until halfway cooked, then add the shrimp and cook until cooked through.
9. Add the char Siu and cook until warmed through and the flavors have combined.
10. Remove from pan and set aside.
11. Add another tablespoon or so of oil to the pan and add the onions, garlic, and the rest of the veggies and beans.
12. Stir-fry for 3-4 minutes until everything is crisp-tender.
13. Bring the drained noodles into the pan and pour the sauce all over.
14. Toss gently but well to combine.
15. Add the pork, shrimp, and eggs back into the wok and gently toss everything together.
16. Serve with extra soy sauce, hot sauce like sriracha, and sliced scallions, and enjoy while the noodles are hot.