I loved the street food scene in Crazy Rich Asians because I love food. Eating Singapore Street Noodles gives me a tiny little connection to the food on screen.
To cook this recipe, do all the prep and chopping first. Once the wok for the stir-frying part gets going, you won't have time to chop anything or untie a jump-rope or check a child's "cleaned" room or supervise screen time. Or maybe that's just me.
Singapore Street Noodles
Cook and set aside:
16 oz. pasta or rice noodles, skinny strands preferred - toss with 1 Tbsp. sesame oil after cooking to prevent sticking
Mix and set aside:
1/2 cup oyster sauce
2 Tbsp. ketchup
1 Tbsp. rice vinegar
2 Tbsp. curry powder
1 tsp. sriracha, or to taste (some of us add more at the table)
Stir fry in large skillet or wok over high heat:
2 Tbsp. oil
8 oz. chopped, raw chicken breast
Add and cook for 2 minutes:
1 Tbsp. minced garlic
1 cup thinly sliced cabbage
1/2 cup julienned carrots
2 tomatoes, diced
8 oz. peeled raw shrimp
Stir and cook for 2-3 minutes.
Add cooked noodles - use tongs to lift and toss and combine well for 2-3 minutes.
Turn off heat. Add:
1/2-1 cup chopped cilantro
4-5 spring onions in 1" lengths
Notes: I don't usually use chicken. I use more shrimp or sub tofu or mushrooms. Boneless skinless chicken breasts are super-expensive if you buy local, organic chicken; the reasonable price is a whole chicken, and I can't be bothered to skin and bone a breast for this.