Singapore Street Noodles

To make the curry sauce, whisk everything together in a medium bowl: 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of yellow curry powder, 1 tablespoon of brown sugar or honey, 3 minced garlic cloves, 1 teaspoon of grated ginger, 1/2 cup of chicken broth, 1 tablespoon of cornstarch, and 1–2 teaspoons of sriracha for heat (if using). The cornstarch thickens the sauce as it heats up, helping it cling beautifully to the ingredients while giving it that smooth, glossy finish you often see in restaurant‑style stir‑fries and curries.

Cook the rice noodles according to the package instructions.

Thinly slice ½ pound of boneless, skinless chicken breast into 1‑inch pieces. If needed, pound the chicken slightly thinner with a kitchen mallet so it cooks evenly. Heat 1 tablespoon of vegetable oil in a large skillet or wok, add the chicken, and cook until browned and fully cooked through. Transfer the chicken to a plate, then add the cleaned shrimp to the same pan and cook just until pink and opaque. Take the shrimp out of the skillet and place them with the cooked chicken.

In the same skillet, add a little vegetable oil as needed, then toss in 1/2 cup of thinly sliced red bell pepper (or any color you prefer), 1/2 cup each of red and green cabbage, 1 1/2 cups of julienned carrots, and one small white onion sliced into thin half‑moons. Stir‑fry the vegetables just until they begin to soften but still retain their crisp texture, giving the dish that fresh, vibrant bite.

Add in green onions, cooking for 1-2 minutes longer.

Return the chicken and shrimp to the skillet, then pour in the curry sauce. Toss everything together until the meat and vegetables are evenly coated.

Lastly, add the drained rice noodles to the skillet and toss them with the chicken, shrimp, vegetables, and sauce. Keep stirring until the noodles are evenly coated and the sauce has thickened into a silky coating that clings to every strand, bringing all the flavors together.

Remove the skillet from the heat and finish the dish with a handful of halved grape or cherry tomatoes and a sprinkle of chopped cilantro scattered over the top. Their juicy sweetness and fresh herbal notes add a bright pop of color and a refreshing contrast to the warm, curry‑coated noodles.

Enjoy!