Singapore NoodleS MMM

Singapore Noodles
This popular dish combines the delicacy of Chinese cooking,
the heat of Indian spices, and the fragrance of Malaysian herbs
makes 4 servings
prep 15 mins • cook 10 mins

• 6oz (175g) thin Asian egg noodles
• 2 tbsp plus 1 tsp vegetable oil
• 5oz (140g) boneless skinless chicken
• breast, thinly sliced
• 5oz (140g) medium shrimp, peeled
• 1 onion, thinly sliced
• 1⁄2 red bell pepper, cored, seeded,
• and cut into strips
• 1
• 1 small head of bok choy, sliced
• 2 garlic cloves, finely chopped
• 1 fresh hot red chile, seeded and
• minced
• 4oz (115g) bean sprouts
• 2 tbsp light soy sauce
• 1 tbsp curry powder
• 2 large eggs, beaten
• cilantro leaves, for garnish

** Prepare ahead Slice the
chicken, chop the vegetables, and
peel the shrimp and refrigerate for up
to 8 hours before cooking.

1: Bring a large pot of lightly
salted water to a boil over high
heat. Add the noodles and cook until
tender. Drain and rinse under cold
water. Toss with 1 tsp of the oil.

2: Heat 1 tbsp oil in a wok over
high heat. Add the chicken and
stir-fry for 1 minute. Add the shrimp
and stir-fry for another 2 minutes.
Transfer to a plate.
Macaroni and Three Cheeses
This simple dish makes a nourishing family meal

3: Add 1 tbsp oil to the wok and
heat. Add the onion and stir-fry
for 2 minutes. Add the pepper, bok
choy, garlic, and chile, and stir-fry for
2 minutes more. Add the bean
sprouts and stir-fry for 2 minutes.

4: Add the soy sauce and curry
powder and stir-fry for 1 minute.
Add the noodles, pour in the eggs,
and toss together until the egg starts
to set. Return the chicken and shrimp
to the wok and stir-fry for 1 minute.
Sprinkle with cilantro and serve hot.