Singapore Noodles rice sticks combined with stir-fried chicken, shrimp and vegetables.
- 2 gallons water
- 1 lb. rice sticks (available at Asian markets)
- 4 tablespoons canola oil, divided use
- 8 oz. medium-size shrimp
- 8 oz. chicken, julienned
- 1 tablespoon garlic, chopped
- 1 cup julienned cabbage
- 1/2 cup julienned carrots
- 2 medium tomatoes, diced large
- 1 cup Singapore Sauce (page 117)
- 1 bunch scallions (green parts only), cut 2 inches long
- 1/4 bunch cilantro, roughly chopped
- 1 teaspoon sesame oil
- 1/3 cup fried shallots (optional, available at Asian markets)
- 1 lime, quartered, for garnish
1. Bring water to a rolling boil. Place rice sticks into boiling water for 2 minutes (just until soft), then drain into a colander.
2. Immediately rinse under rapid-running hot water for 1 minute. Drain well (the noodles still should be slightly warm). Toss with 2 tablespoons of the oil; set aside.
3. In a hot wok, stir-fry shrimp and chicken with remaining 2 tablespoons oil just untildone, approximately 2 minutes.
4. Add garlic, cabbage, carrots and tomatoes and stirfry for 1 minute. Add rice sticks and stir-fry for 1 minute. Add Singapore Sauce; stir-fry until all ingredients are well incorporated, approximately 2 minutes. Add scallions, cilantro and sesame oil; toss briefly.
5. If desired, sprinkle fried shallots all over the noodles; garnish with a lime wedge.