Chicken and Shrimp Singapore Style Street Noodles

Bowl icon



Total Time
Clock icon

40 to 45


Portions icon

2 to 3


  • Ingredients

  • Preparation

  • 1250g pkg Maple Leaf® Natural Shredded Chicken
  • 480gshrimp, tails removed
  • 450grice noodles, prepared and warmed
  • 1tbsp vegetable oil
  • 1medium shallot, thinly sliced
  • 1tbsp garlic, minced
  • 2medium tomatoes, diced
  • 1cup carrot, shredded
  • 1 ½cup cabbage, thinly sliced
  • 1tbsp sesame oil
  • 2tbsp cilantro, minced
  • ¼cup green onion, sliced + extra for garnish
  • Lime, cut into quarters
  • Crispy wontons, prepared – optional

  • Sauce:

  • 1tbsp rice vinegar
  • 2tbsp mild yellow curry powder
  • tsp turmeric
  • 2tbsp light soya sauce
  • ½cup oyster sauce
  • 1tbsp sriracha sauce
  1. In a large bowl mix vinegar with curry powder and turmeric until combined. Add soya sauce, oyster sauce and sriracha. Mix well and set aside.
  2. Heat vegetable oil in a large nonstick skillet over high heat. Add chicken and shrimp and allow to sear for about 2 to 3 minutes. Chicken and Shrimp should be browning and golden. Add shallot and garlic and stir frequently for about 1 to 2 minutes. Add tomatoes, carrot and cabbage. Cook for about another 3 minutes stirring occasionally. Pour in sauce and stir well to coat. Let simmer for about 3 to 4 minutes.
  3. Meanwhile in a large microwave bowl toss rice noodles with sesame oil, cilantro and green onion.
  4. Heat in microwave to desired temperature. Place noodles onto a serving dish and spoon chicken and shrimp mixture over top. Squeeze with lime and sprinkle extra green onion over top. Garnish with crispy wontons. Serve immediately.
Tips icon

Batch it up! Double the ingredients to serve a large family. Switch it up – try using Maple Leaf Natural shredded turkey.

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