Gluten-Free Singapore Noodles with Curry and Vegetables

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat (approximately 100°C / 100°C). Add the about 225 g gluten-free rice vermicelli noodles and cook for 3-5 minutes, stirring occasionally, until they are tender but still firm to the bite. Drain the noodles immediately in a colander and set them aside.
2. 2On a clean cutting board, slice the about 225 g chicken breast into 0.635 cm wide, 5.08 cm long strips. Peel and devein the about 225 g shrimp, if not already done.
3. 3Slice the 1 medium red bell pepper, 1 medium green bell pepper, 1 medium onion, and 1 medium carrot into 0.635 cm wide, 5.08 cm long strips. Mince the 3 cloves garlic finely.
4. 4Heat the 2 tablespoons vegetable oil in a large wok or 30.48 cm frying pan over high heat (approximately 190.6-204.4°C / 190-205°C) until shimmering. Add the minced 3 cloves garlic and stir-fry for 30-60 seconds until it becomes fragrant and lightly golden, being careful not to burn it.
5. 5Add the prepared about 225 g chicken breast strips and about 225 g shrimp to the pan. Stir-fry for 3-5 minutes, turning occasionally, until the chicken is no longer pink and reaches an internal temperature of 74°C, and the shrimp turn opaque and curl into a C-shape.
6. 6Add the sliced 1 medium red bell pepper, 1 medium green bell pepper, 1 medium onion, and 1 medium carrot to the pan with the chicken and shrimp. Stir-fry for 3-4 minutes until the vegetables are tender-crisp, still retaining a slight bite.
7. 7Add the drained about 225 g gluten-free rice vermicelli noodles, 2 tablespoons curry powder, 2 tablespoons gluten-free soy sauce, and 1/2 teaspoon turmeric powder to the pan. Stir-fry for 1-2 minutes, tossing everything together with tongs or spatulas until the noodles, proteins, and vegetables are evenly coated with the sauce and spices.
8. 8Serve the Gluten-Free Singapore Noodles immediately.

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