Singapore Curry Noodles

Ingredients

• Japanese noodles

  Soba, cooked

  115g

• Shrimp

  Crustaceans, mixed species, raw

  100g

• Ground beef

  95% lean meat / 5% fat, raw

  120g

• Soy sauce

  Made from soy (tamari)

  1 tsp or 6g

• Rice Cooking Wine

  Ka-Me

  5 ml or 17g

• Potato Starch

  Streit's

  ³⁄₁₆ Tbsp or 2g

• Fish sauce

  Ready-to-serve

  2 tsp or 12g

• Oyster sauce

  Ready-to-serve

  1 tsp or 6g

• Chicken stock

  Soup, home-prepared

  ¼ cup or 60g

• Coconut oil

  1 tsp or 5g

• Garlic

  Raw

  2 clove or 6g

• Ginger root

  Raw

  ½ tbsp or 3g

• Onions

  Raw

  ¼ medium or 28g

• Spinach

  Raw

  25g

• Curry powder

  Spices

  ⅔ tbsp or 4g

Directions

1. Cook noodles. Put the shrimp, beef, soy sauce, Shaoxing wine and potato starch in a bowl and mix well to combine. Let these marinate while you prepare everything else. In a small bowl, combine the fish sauce, oyster sauce, and chicken stock. Add oil, and then add the garlic and ginger. Fry until fragrant. Add the marinated shrimp and beef and stir-fry until the beef just loses its pink color (it doesn't have to be cooked all the way). Add the onion and spinach. Stir fry. Add the curry powder and stir-fry until fragrant. Add the noodles. Pour the sauce mixture over the noodles and use chopsticks or tongs to toss the noodles and evenly coat them with sauce. If the noodles start sticking, add a bit more water.
2. https://norecipes.com/singapore-noodles-recipe