Singapore-style noodles of rice vermicelli stir-fried with chicken, smoked tofu, egg, carrots, celery, scallions; seasoned with curry powder, turmeric + black pepper, soy sauce and sesame oil.
Mise en place all the ingredients before the cooking begins because the dish comes together pretty quickly.
– One 8oz. Package of rice vermicelli (very thin rice noodles), soaked according to package directions. Drain and set aside.
– Chicken, white meat from store-bought rotisserie chicken, seasoned with a generous splash of soy sauce
– 3-4 small carrots, thinly sliced
– 3-4 celery stalks, thinly sliced
– 3-4 dried shiitake mushrooms, soaked & sliced; use fresh if it’s easier to find
– 1 Tbsp curry powder (your preference of spice level)
– ½ tsp turmeric, with a few grinds of black pepper
– 2 cloves garlic, minced
– 1 small knob of ginger, minced
– 1 small block of smoked tofu, sliced (found in most Asian markets)
– 2-3 eggs
– 2 scallions, cut into 2-inch batons
– sesame oil, sriracha, white pepper, salt to taste
In a large nonstick pan or wok on medium-high, add in about 1 Tbsp of neutral oil. When hot, quick-scramble the eggs for about a minute, but don’t cook them all the way through. Remove from pan and set aside. Carefully wipe pan clean, return to stove and add another 1 Tbsp of neutral oil. When almost smoking, stir in 1 Tbsp of curry powder, ½ tsp of turmeric, a few grinds of black paper, garlic and ginger and cook for 30 seconds-ish. When fragrant, add in the vegetables and stir fry until crisp-tender, about 2-3 minutes. Add in the sliced tofu and combine until warmed through. Add in the soaked and drained rice noodles, and using two wooden spoons or spatulas, toss vegetables and tofu over the noodles until thoroughly combined (noodles will start to have a yellow tinge from the spices). Drizzle some sesame oil around to loosen the noodles up as needed. Return eggs to the noodles, toss in the scallion batons, transfer to a plate. Serve with more sesame oil, sriracha, white pepper, and salt to taste.