1 Package Rice SticksThese are thin rice noodles that can be found in the Asian section of most grocery stores. I use the Main brand.
4 tbsp Soy Sauce
2 tbsp Ginger, Finely Grated
2 Garlic Cloves, Minced
2 tbsp Oil
3 tbsp Sugar
Chinese Five SpiceI use The Spice Hunter brand.
2 Chicken Breasts, Cubed
1 lb Cooked Shrimp
10 Cherry Tomatoes, Halved and Deseeded
2 Green Onions, Diced
1 cup Spinach, Chopped
Sweet Chili SauceSee our Products Page for suggestions.
1Boil rice sticks in hot water for 7 minutes. Drain them and set aside.
2Mix 2 tablespoons soy sauce, ginger, garlic, 1 tablespoon oil, sugar, and 2 dashes of Chinese Five Spice in a large frying pan.
Heat through and add the cooked rice sticks noodles.
Mix well, so that the sauce covers all of the noodles.
Stir-fry for 2-3 minutes, then remove the noodles from the pan and set them aside.
3In the same saucepan, over medium heat, combine the cubed chicken, 2 tablespoons of soy sauce, 1 tablespoon of oil, and 1 dash of Chinese Five Spice.
Cook, stirring frequently until the chicken cubes are no longer pink in the middle.
4Mix the noodles in with the chicken and cook 4-5 minutes more or until the noodles are warmed through.
Add the shrimp, cherry tomatoes, green onions, and spinach.
Cook 2 or 3 minutes, just until the shrimp are warmed.
5Serve hot with sweet chili sauce on the side.
Ingredients
1 Package Rice SticksThese are thin rice noodles that can be found in the Asian section of most grocery stores. I use the Main brand.
4 tbsp Soy Sauce
2 tbsp Ginger, Finely Grated
2 Garlic Cloves, Minced
2 tbsp Oil
3 tbsp Sugar
Chinese Five SpiceI use The Spice Hunter brand.
2 Chicken Breasts, Cubed
1 lb Cooked Shrimp
10 Cherry Tomatoes, Halved and Deseeded
2 Green Onions, Diced
1 cup Spinach, Chopped
Sweet Chili SauceSee our Products Page for suggestions.
Directions
1Boil rice sticks in hot water for 7 minutes. Drain them and set aside.
2Mix 2 tablespoons soy sauce, ginger, garlic, 1 tablespoon oil, sugar, and 2 dashes of Chinese Five Spice in a large frying pan.
Heat through and add the cooked rice sticks noodles.
Mix well, so that the sauce covers all of the noodles.
Stir-fry for 2-3 minutes, then remove the noodles from the pan and set them aside.
3In the same saucepan, over medium heat, combine the cubed chicken, 2 tablespoons of soy sauce, 1 tablespoon of oil, and 1 dash of Chinese Five Spice.
Cook, stirring frequently until the chicken cubes are no longer pink in the middle.
4Mix the noodles in with the chicken and cook 4-5 minutes more or until the noodles are warmed through.
Add the shrimp, cherry tomatoes, green onions, and spinach.
Cook 2 or 3 minutes, just until the shrimp are warmed.
5Serve hot with sweet chili sauce on the side.
Gluten Free Singapore Noodles
