CopperTop Restaurant's Singapore Street Noodles
Ingredients:
1 oz Sesame Oil
2 tbl diced Garlic
½ cup cut Chicken Breast
5 Gulf Shrimp
2 oz shredded Carrots
2 oz diced Scallion
2 oz diced Red Bell Peppers
1 oz Soy Sauce
¼ cup Coconut Milk
2 tbl Red Curry Paste
½ cup Chicken Stock
6 oz Rice Noodles
½ cup Bean Sprouts
Method:
Heat Sesame Oil on medium heat for about 45 seconds.
Add Garlic and Chicken. Flip Chicken when it turns white.
Add Shrimp. Heat for 30 seconds.
Add Vegetables and cook for 30 seconds.
Add Soy Sauce, Coconut Milk, Red Curry Paste and Chicken Stock. Bring to a boil and reduce by half.
Cook Rice Noodles for 2 minutes in boiling water.
Add Noodles and Bean Sprouts and toss.
Garnish with Peanuts and fresh lime. (optional)
