Gluten-Free Singapore Noodles

Ingredients

• 300 g Rice vermicelli
• 150 g Shrimp
• 150 g Chicken breast
• 1 medium Bell peppers
• 1 medium Onion
• 1 medium Carrot
• 2 tbsp Curry powder
• 2 tbsp Gluten-free soy sauce
• 1 tbsp Sesame oil

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

Instructions

1. 1Soak the 300 g of rice vermicelli in warm water (around 37.78-43.33°C / 38-43°C) for 8-10 minutes, or until the noodles are softened but still have a slight chew. Drain the noodles thoroughly in a colander and set them aside.
2. 2Cut the 1 medium bell pepper into thin strips, about 0.635 cm (0.6 cm) wide and 5.08 cm (5 cm) long. Slice the 1 medium onion into thin pieces, about 0.635 cm (0.6 cm) wide. Cut the 1 medium carrot into thin matchsticks, about 5.08 cm (5 cm) long. Cut the 150 g of chicken breast into 1.27 cm (1.25 cm) bite-sized pieces.
3. 3Heat a large 30.48 cm (30 cm) skillet or wok over medium-high heat (about 190.6-204.4°C / 190-204°C). Add the sliced 1 medium onion, the 1 medium bell pepper strips, and the 1 medium carrot matchsticks. Stir-fry for 3-5 minutes, until the vegetables are slightly tender-crisp and the onion becomes translucent.
4. 4Add the 150 g of cut chicken breast and the 150 g of shrimp to the skillet with the vegetables. Continue to stir-fry for 4-6 minutes, or until the chicken is cooked through and no longer pink (reaching an internal temperature of 74°C / 74°C) and the shrimp turn opaque pink and curl slightly.
5. 5Add the drained 300 g of rice vermicelli, 2 tbsp of curry powder, and 2 tbsp of gluten-free soy sauce to the skillet. Stir-fry everything together for 2-3 minutes, tossing constantly, until all ingredients are well combined and the noodles are evenly coated with the curry powder and soy sauce.
6. 6Remove the skillet from the heat. Drizzle the 1 tbsp of sesame oil over the noodles and toss gently to combine. Serve immediately.

Substitutions

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