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Chicken Shrimp Singapore Style Noodle

Prep Time: 15 mins | Total Time: 25 to 30 mins | Yields: 2 to 3

Chicken and Shrimp Singapore Style Street Noodles


1 250 gr pkg Maple Leaf Natural Shredded Chicken
480 gr shrimp, tails removed
450 gr rice noodles, prepared and warmed
1 tbsp vegetable oil
1 medium shallot, thinly sliced
1 tbsp garlic, minced
2 medium tomatoes, diced
1 cup carrot, shredded
1 ½ cup cabbage, thinly sliced
1 tbsp sesame oil
2 tbsp cilantro, minced
¼ cup green onion, sliced + extra for garnish
Lime, cut into quarters
Crispy wontons, prepared – optional

1 tbsp rice vinegar
2 tbsp mild yellow curry powder
1/8 tsp turmeric
2 tbsp light soya sauce
½ cup oyster sauce
1 tbsp 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 – 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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