Singapore Rice Noodles (Singapore Mei Fun)

Ingredients:

8 oz (225g) rice vermicelli noodles (gluten-free)
1/2 lb (225g) shrimp, peeled and deveined
1 boneless chicken breast, thinly sliced
1 small onion, thinly sliced
1 red bell pepper, thinly sliced
1 cup bean sprouts
2 cloves garlic, minced
2 tablespoons curry powder
2 tablespoons gluten-free soy sauce
2 tablespoons vegetable oil
1 tablespoon sesame oil
2 eggs, beaten
Fresh lime wedges, for serving
Fresh cilantro, for garnish (optional)

Instructions:

Cook the rice vermicelli noodles according to the package instructions. Drain and set aside.

In a small bowl, mix the curry powder and gluten-free soy sauce to create a paste. Set aside.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

Add the beaten eggs and scramble them until they are cooked. Remove the eggs from the skillet and set aside.

In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and sliced onion. 

Sauté until the onion is translucent.

Add the sliced chicken and shrimp to the skillet. 

Cook until the shrimp turns pink and the chicken is cooked through.

Push the chicken and shrimp to the side of the skillet and add the curry paste to the center. 

Cook for a minute until fragrant.

Stir in the sliced red bell pepper and bean sprouts. 

Cook for a few minutes until the vegetables are slightly softened.

Add the cooked rice vermicelli noodles to the skillet. 

Drizzle with sesame oil and toss everything together to combine.

Add the scrambled eggs back to the skillet and mix well.

Taste and adjust the seasoning if needed.

Serve the Singapore Rice Noodles with fresh lime wedges and garnish with fresh cilantro, if desired.

Singapore Rice Noodles, also known as Singapore Mei Fun, are a popular dish that showcases the flavors of Singaporean cuisine. 

The combination of curry powder, tender chicken, succulent shrimp, and colorful vegetables makes this dish a flavorful and satisfying choice.