Gluten-Free Singapore Noodles

Ingredients

• about 225 g Rice Noodles
• about 450 g Shrimp
• about 450 g Chicken Breast
• 1 large Bell Pepper
• 1 medium Onion
• 1 cup Bean Sprouts
• 2 tbsp Curry Powder
• 3 tbsp Soy Sauce
• 1 tbsp Oyster Sauce
• 1 tsp Sesame Oil
• 2 cloves Garlic
• 1 tsp Ginger
• 2 tbsp Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Bring a large pot of water to a rolling boil. Add the about 225 g Rice Noodles and cook for 3-5 minutes, stirring occasionally, until the noodles are tender but still have a slight chew. Drain the noodles immediately in a colander and rinse under cold water to prevent sticking, then set aside.
2. 2Prepare all ingredients: Peel and devein the about 450 g Shrimp. Cut the about 450 g Chicken Breast into 2.54 cm (2.5 cm) pieces. Slice the 1 large Bell Pepper and the 1 medium Onion into thin 0.635 cm (0.6 cm) strips. Mince the 2 cloves Garlic and grate the 1 tsp Ginger. Measure the 1 cup Bean Sprouts, 2 tbsp Curry Powder, 3 tbsp Soy Sauce, 1 tbsp Oyster Sauce, and 1 tsp Sesame Oil, having them ready for use.
3. 3Heat the 2 tbsp Vegetable Oil in a 30.48 cm wok or large skillet over medium-high heat until it shimmers, reaching approximately 175°C. Add the minced 2 cloves Garlic and grated 1 tsp Ginger. Stir-fry for 30 seconds until they are fragrant and lightly golden, being careful not to burn them.
4. 4Add the about 450 g Chicken Breast pieces to the wok. Stir-fry for 4-5 minutes, turning occasionally, until the chicken is no longer pink on the outside. Add the about 450 g Shrimp and continue to stir-fry for another 2-3 minutes until the shrimp turn pink and opaque. The chicken should reach an internal temperature of 74°C.
5. 5Add the sliced 1 large Bell Pepper and 1 medium Onion to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp, meaning they are slightly softened but still retain a slight crunch.
6. 6Stir in the 2 tbsp Curry Powder, 3 tbsp Soy Sauce, and 1 tbsp Oyster Sauce. Cook for 1 minute, stirring constantly, until the curry powder is fragrant and the sauces are evenly combined with the chicken, shrimp, and vegetables.
7. 7Add the 1 cup Bean Sprouts and the drained about 225 g Rice Noodles to the wok. Toss everything together gently for 1-2 minutes, using tongs or two spatulas, until the noodles and vegetables are evenly coated with the sauce and thoroughly heated.
8. 8Remove the wok from the heat. Drizzle the 1 tsp Sesame Oil over the noodles and toss one final time to distribute. Serve the Gluten-Free Singapore Noodles immediately.

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