Chinese restaurants in Europe made this noodle dish famous. It was later introduced to the U.S. in the late 1980s. It is a very refreshing dish with fluffy curried rice noodles mixed with meats and vegetables. Like fortune cookies and chop suey invented in the U.S. but not found in the East, Singapore noodle is not found in Singapore.

Ingredients

• There are dozens of noodles famous in Singapore from the street hawkers to upscale restaurants; Singapore noodle is not one of them.
• The lack of geographic authenticity does not detract from this wonderful dish that is easy to prepare, perks up the taste buds, and can be served as a whole meal, a snack or an appetizer.
• 1 pound thin rice noodles, soaked in cold water for 2 hours, and drained
• 1 pound baby shrimps, without shells, deveined, rinsed and drained
• 1 skinless chicken breast, 1/4-inch strips
• 1/4 cup white wine
• 2 tablespoons thin soy sauce
• 1 tablespoon cornstarch
• 1/2 teaspoon ground white pepper
• Canola oil, to cook
• 1 tablespoon minced ginger
• 1/2 cup scallions batons, 1-inch lengths
• 1 tablespoon minced garlic
• 1/2 pound bean sprout, picked
• 1 red bell pepper, julienned
• 1 onion, julienned
• 2 eggs, lightly scrambled
• 2 tablespoons Madras curry powder
• Salt and white pepper to taste

Directions