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SINGAPORE NOODLES
Ingredients
- 8–10 ounces chicken or tofu cut into ¾ inch cubes ( or whole raw shrimp)
- ¼ teaspoon salt
- 1–2 tablespoons wok oil – a high temp oil like peanut oil
- 4–5 ounces vermicelli rice noodles (don’t use more-see notes)
- ½ an onion, sliced thin
- 1 cup match stick carrots, or 1 carrot shredded
- 1 red bell pepper, thinly sliced
- 1–2 cups snow peas ( or sub green beans, baby bok choy or shredded cabbage)
- 4 cloves garlic, rough chopped
- 2 eggs, whisked with a fork, with a 3 finger pinch of salt
- 3–6 dried red chili peppers ( or sub chili flakes at the end)
- 1 tablespoon madras curry powder ( yellow curry powder)
- ½ teaspoon turmeric
- ½ teaspoon salt, and more to taste
- Singapore Noodle Sauce:
- 1 tablespoon shaoxing wine (chinese cooking wine, or mirin, or white wine)
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce (or sub-gluten-free soy sauce, like Braggs)
- 1 teaspoon fish sauce (or sub vegan fish sauce)
- 1 teaspoon sugar or honey or other substitutes
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