@eveyeatz
I was craving Singapore noodles… and this came out better than takeout 😮🔥 Save this for your next quick dinner this — you’re making it this week 👇 Ingredients (2–3 servings) • 200g rice vermicelli • ½ lb shrimp (peeled, deveined) • 1 cup chicken (thin sliced) • Salt + black pepper • Pinch curry powder • 1 tsp soy sauce • 1 tsp cornstarch (optional) • 1 tsp oil • ½ onion (sliced) • 1 bell pepper (thin sliced) • 1 cup bean sprouts • 2 scallions • 2 eggs • 2 tbsp oil • 2 cloves garlic (minced) • 1½–2 tsp curry powder • 1 tbsp soy sauce • 1 tsp oyster sauce • ½ tsp sugar Method • Soak noodles in hot water 5–7 mins → drain well • Season chicken + shrimp (salt, pepper, pinch curry, soy, cornstarch, oil) → rest 10–15 mins • Scramble eggs → remove • Sear chicken → remove • Sear shrimp → remove • In same pan: oil + onion + bell pepper → sauté • Add garlic + curry powder → toast 20–30 sec • Add noodles → toss to coat • Add soy sauce, oyster sauce, sugar → mix • Add chicken, shrimp, eggs back • Finish with bean sprouts + scallions → toss 1 min • Taste + adjust Flavor is in the curry jh don’t over-season the protein. That’s the secret.#CapCut
♬ Mandolino Italiano – Global Village Players
@eveyeatz
