Singapore noodles are easy curried noodles with plump shrimp and chicken, great for a weeknight meal!
In the 90s I lived in Houston, and when my mom and I met for lunch it was most often at P.F. Chang’s in Highland Village. It was packed every day of the week. There was always a cheerful din, never loud enough to get in the way of conversation, and we were always greeted at the door by a small pack of glamorous-looking hostesses in black cocktail dresses.
The atmosphere was casual but tastefully elegant. Regardless of what we ordered, the server always took the time to mix up a spicy little concoction for us, using the condiments at the table. Ordering a few things to share with a couple of glasses of crisp white wine was always the way to go, and we never felt rushed.
The thing about the food at P. F. Chang’s, back in the day, was that it had none of the gloppy, greasy heaviness of most North American Chinese food. Instead it was always fresh-tasting, light and flavorful. My mom always ordered the Singapore Noodles, a dish of curried rice vermicelli with juicy shrimp, chicken, and crisp-tender vegetables. This is a very good recipe for that dish that my mom found years ago in an old magazine. It takes us right back to our lunch dates.
- 8 oz rice vermicelli
- 8 oz frozen, peeled, uncooked shrimp
- 1 skinless, boneless, chicken breast
- 2 green onions
- 1 carrot cut into julienne strips
- 1/2 red bell pepper thinly sliced
- 3 tablespoons lime juice
- 2 tablespoons soy sauce
- 2 tablespoons water
- 3 tablespoons vegetable oil
- 1 clove garlic, minced
- 1 teaspoon minced or grated ginger
- 1 tablespoon curry powder (more to taste)
- 1 teaspoon kosher salt
- Soak noodles according to package directions.
- Put shrimp in a colander and rinse under cold running water to thaw. Dry with paper towels.
- Cut chicken breast into thin strips.
- In a small bowl, stir together lime juice, soy sauce, water, and two tablespoons of oil.
- Heat the remaining tablespoon of oil in a non-stick skillet or wok over medium high heat. Add chicken and fry, stirring occasionally until lightly golden.
- Add shrimp, carrot, pepper, garlic, ginger, curry powder, and salt. Stir fry until shrimp turns pink.
- Add the drained noodles and lime mixture. Toss until noodles are hot and bright yellow. Remove from heat and sprinkle with green onions.
Adapted from Chatelaine magazine