Singapore Street Noodles

My husband found this recipe somewhere online and cooked it with Ben when it was Ben's turn to make supper.  Total keeper recipe!  We all love it. I've tweaked it a bit, and I've also subbed in whatever vegetables and protein I had on hand: the sauce is the important part.

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. soy 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

Add:
8 oz. peeled raw shrimp
sauce

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.