Asian Chicken and Shrimp with Noodles

A delicious noodle dish with chicken and shrimp and the trademark curry flavor.

Asian Shrimp, Chicken with Noodles

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Total Time: 40 minutes
Servings: 4


  • 16 ounces rice noodles, uncooked
  • 4 tablespoons oil
  • 8 ounces shrimp, peeled and deveined
  • 8 ounces boneless skinless chicken breasts, sliced
  • 1 tablespoon  minced garlic
  • cup  cabbage, sliced thin
  • 1⁄2  cup  carrot, julienned
  • medium  tomatoes, cut into chunks
  • bunch  scallion, cut into 2 inch lengths   (green parts only)
  • 1⁄4  bunch  cilantro, chopped
  • teaspoon  dark sesame oil
  • 1⁄3  cup  fried shallot
  • lime, cut into fourths

For the Sauce:

  • tablespoon  vinegar
  • tablespoons  Madras curry powder
  • 1 pinch turmeric
  • tablespoons  light soy sauce
  • 1⁄2  cup  vegetarian oyster sauce
  • tablespoons  sriracha sauce
  • tablespoons ketchup


  • Boil rice stick noodles for 2 minutes or until just soft. Rinse under hot water and drain. Toss noodles with 2 tbsp oil and keep warm.
  • To prepare sauce, mix vinegar with curry powder and turmeric until blended.Add soy sauce, oyster sauce, Sriracha, and ketchup, mixing well. Set sauce aside until needed.
  • Stir-fry shrimp and chicken with remaining 2 tbsp of oil until until cooked through. Add garlic, cabbage, tomatoes and carrots and cook for one minute more.
  • Stir in sauce mixture until everything is evenly coated. Cook for 1-2 minutes more or until dish is heated through.
  • Toss noodles with chopped scallions, cilantro and sesame oil.Garnish with fried shallots.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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