Singapore Street Noodles
My family loves the combination of flavors and textures in this dish. Although it looks like a lot of ingredients, it comes together in about 20 minutes. We enjoy it for lunch or dinner.
- 8 ounces thin rice noodles
- 1 tablespoon sesame oil
- 1 cup chicken stock
- 1/3 cup gluten free soy sauce
- 2 tablespoons Madras curry paste
- 2 tablespoons sugar
- 1 teaspoon sriracha sauce
- 2 tablespoons peanut or vegetable oil
- 8 ounces ground pork
- 8 ounces thinly sliced chicken (freeze about 30 minutes before slicing)
- 2 teaspoons minced garlic
- 8 ounces small shrimp, peeled and deveined
- 1 cup shredded carrots
- 3 cups shredded cabbage
- 18 cherry tomatoes, halved
- 2 scallions, sliced thinly
- 6 lime wedges
- Cover rice sticks with boiling water; let soak for 8-10 minutes or until tender. Drain; use scissors to cut noodles into shorter pieces. Toss noodles with sesame oil. In small bowl, whisk together stock, soy sauce, curry paste, sugar and sriracha. Set aside.
- Heat peanut oil in wok over high heat. Add pork, cook and stir until no pink remains. Add chicken and garlic; cook about 2 more minutes. Stir in shrimp, carrots and cabbage; cook 2-3 minutes or until shrimp is pink and cabbage is wilted. Add curry sauce and the noodles; cook and stir about 3 minutes or until noodles have absorbed most of the liquid.
- Transfer to serving plates; garnish with tomatoes and scallions. Squeeze lime juice over noodles right before serving.
Serving Size: 6
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Preparation Time: 20 minutes