Gluten-Free Singapore Noodles with Chicken and Shrimp

Ingredients

• 12 oz Rice Noodles (gluten-free)
• 1 lb Chicken Breast
• 0.5 lb Shrimp (peeled and deveined)
• 2 medium Bell Peppers (mixed colors)
• 1 medium Onion
• 4 cloves Garlic
• 2 tablespoons Curry Powder
• 1 teaspoon Turmeric Powder
• 3 tablespoons Coconut Aminos
• 1 tablespoon Fish Sauce
• 2 tablespoons Lime Juice
• 2 tablespoons Vegetable Oil
• 2 tablespoons Green Onions (for garnish)

Instructions

1. 1Bring a large pot of water to a rolling boil. Add the 12 oz of Rice Noodles and cook for 3-5 minutes, or until the noodles are tender but still firm to the bite. Drain the noodles thoroughly in a colander and set them aside.
2. 2On a clean cutting board, cut the 1 lb Chicken Breast into 1-inch cubes. Transfer the chicken pieces to a medium bowl.
3. 3Heat the 2 tablespoons of Vegetable Oil in a large 12-inch skillet or wok over medium-high heat (400°F / 200°C). Add the 1 lb of chicken pieces to the hot oil and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through, reaching an internal temperature of 165°F (74°C).
4. 4Add the 0.5 lb of Shrimp (peeled and deveined) to the skillet with the cooked chicken. Cook for 2-3 minutes, stirring constantly, until the shrimp turn pink and opaque throughout.
5. 5Add the 2 medium Bell Peppers (mixed colors), sliced into thin strips, the 1 medium Onion, sliced into thin strips, and the 4 cloves of Garlic, minced, to the skillet. Cook for 4-5 minutes over medium-high heat, stirring frequently, until the vegetables are softened.
6. 6Stir in the 2 tablespoons of Curry Powder, 1 teaspoon of Turmeric Powder, 3 tablespoons of Coconut Aminos, 1 tablespoon of Fish Sauce, and 2 tablespoons of Lime Juice. Continue to cook over medium-high heat for 1 minute, stirring constantly, until the sauce ingredients are well combined and fragrant.
7. 7Add the cooked 12 oz Rice Noodles to the skillet with the chicken, shrimp, and sauce. Using tongs, gently toss all ingredients together for 1-2 minutes until the noodles are evenly coated with the curry sauce and heated through.
8. 8Divide the Gluten-Free Singapore Noodles among four serving plates. Garnish each serving with the 2 tablespoons of Green Onions, chopped, and serve immediately.

Substitutions

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