1-2 teaspoons curry powder (more or less to taste)
⅛ teaspoon black pepper
½ cup low-sodium chicken stock or water
3 tablespoons canola oil
3 tablespoons sesame oil
¾ 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
¼ lb snow peas, julienned
6 scallions, divided (4 julienned and 2 thinly sliced for garnish)
⅓ teaspoon salt
1 lb chicken breast, cooked and cubed
¾ lb medium-large-sized shrimp (about 36-40 per pound), peeled, de-veined, and cooked
Instructions
Cook the noodles until al dente according to the package directions; drain and set aside. (To cook rice 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 powder, 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.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/singapore-mei-fun-noodles/