In my junior year of college, this dish was the go-to late-night study food for the whole floor of my dorm. Most of us on the floor were majoring in the same subject so the night before a big test we’d all order Chinese food and stay up through the night studying in the common room. Singapore Noodles was always all of our favorite dish (along with Crab Rangoon)…it always made studying all night a lot more fun.
Of course being college kids with access to only a gross common room kitchen, we never attempted to make Singapore Noodles on our own. Now is the time, my friends. The great thing about making your own version is that you can make it how you like it, which I did by significantly increasing the vegetables.
For more info on fish sauce, an ingredient in this recipe, check out my post on fish sauce.
Serves about 6
1 (8 oz) package thin vermicelli-style rice noodles
3 large cloves garlic, grated on a microplane
1-inch piece fresh ginger, grated on a microplane
4 tablespoons low-sodium soy sauce
1 tablespoon fish sauce
1 tablespoon honey
1/2 tablespoon rice vinegar
1-2 teaspoons curry (more or less to taste)
1/8 teaspoon black pepper
1/2 cup low-sodium chicken stock or water
3 tablespoons canola oil
3 tablespoons sesame oil
3/4 lb savoy cabbage, sliced into thin strips
1 medium onion, halved and thinly sliced
2 large stalks celery, thinly sliced on the diagonal
3 medium carrots, julienned
1 medium red bell pepper, julienned
1/4 lb snow peas, julienned
6 scallions, divided (4 julienned and 2 thinly sliced for garnish)
1/3 teaspoon salt
1 lb chicken breast, cooked and cubed
3/4 lb medium-large-sized shrimp (about 36-40 per pound), peeled, de-veined, and cooked
Cook the noodles until al dente according to the package directions; drain and set aside. (To cook the noodles I bring a large pot of water to boil, turn the heat off, add the noodles and let them soak until softened but not mushy – about 3 minutes – stirring occasionally, and then drain.)
Whisk together the garlic, ginger, soy sauce, fish sauce, honey, rice vinegar, curry, black pepper, and chicken stock or water in a medium bowl; set aside.
Add the canola oil and sesame oil to a wok or other large, deep skillet over high heat. Add the cabbage, onion, celery, carrot, red bell pepper, snow peas, julienned scallion, and salt; cook until the veggies start to soften, about 10 minutes. Add the garlic-ginger sauce and cook 2 minutes more. Toss in the noodles, chicken, and shrimp and cook until warm throughout, about 2 minutes.
Taste and adjust seasonings; serve with the thinly sliced scallion sprinkled on top.