Gluten-Free Singapore Noodles with Chicken and Shrimp

Ingredients

• about 340 g Rice Noodles (gluten-free)
• about 450 g Chicken Breast
• about 225 g 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)

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 340 g 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 about 450 g Chicken Breast into 2.54 cm cubes. Transfer the chicken pieces to a medium bowl.
3. 3Heat the 2 tablespoons of Vegetable Oil in a large 30.48 cm skillet or wok over medium-high heat (204.4°C / 200°C). Add the about 450 g 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 74°C.
4. 4Add the about 225 g 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 about 340 g 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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