Singapore-style vermicelli.
So I already have cut up, oh, three small chicken breasts
into thin strips and browned them.
In the same pan,
we're now gonna brown up about a pound of medium-ish shrimp.
I've got my pan just below high
with a touch of grapeseed oil, any high temperature oil
and we're gonna cook this in stages, okay?
We browned the chicken.
This is white meat chicken thinly sliced,
just a little salt and pepper.
Boom, out.
In the exact same pan,
let's add our shrimp and get that done
and I have a pot of water coming to boil over here
for the vermicelli.
Now, the vermicelli, we can cook off
absolutely whenever we want
because when you work with rice vermicelli or thin noodle,
you cool it under cold water and hold it for stir fry
or whatever use you're gonna, you're gonna drop it in soup
or you're gonna stir fry it, one or the other, right?
So we're gonna take our rice noodles.
As soon as you put them in, we put a lid on it
and you let them sit there.
Watch, we're gonna turn it off.
We let them sit there for four minutes and turn it off.
After four minutes, we loosen them up with a big fork
and then we give them a nice rinse
which is why I have our colander here ready to go.
This is the blend that I've made for this dish
and it's equal amounts, a tablespoon each
of coriander, turmeric and cumin, boom.
It's a half a tablespoon of deggi mirch
or you can use, sometimes it's called deggi masala.
Basically just Indian chili spice.
Of course, if you don't have that
or don't wanna invest in it,
you can use chili powder period, half tablespoon.
A teaspoon each of ground cardamom and a pinch of cinnamon
and about a teaspoon of black pepper.
We also have a special sauce.
It was two tablespoons each of these guys.
We had soy, light and dark, both, rice wine vinegar,
splash of sesame oil and a little oyster sauce.
But the first thing we wanna do is get these guys in there.
This is a sweet bell pepper,
thinly sliced, quartered, seeded, thinly sliced
and it's spicy but very fruity mild spicy, not too hot.
That's a Fresno chili.
And we have ginger and garlic.
And we're gonna add all of this
to those drippings in the pan
and our high temperature cooking oil, okay?
We're gonna just flip these around a little bit.
So this is the spice mix we just all did together.
That goes in and we toast it up a bit, give it a spin
and then we're going to add in the chicken and the shrimp
to coat them in all that flavor.
Get a little bit of all that spice on everybody.
Now we're going to take half of our sauce,
get that in there
and I'm gonna put some hot water with this egg to temper it
so when we add the egg in the rest of the sauce,
the egg itself won't scramble.
I'm gonna do that now.
You want about a half a cup total of hot liquid.
And now we're gonna toss everybody together.
And here's the rest of our sauce.
Now, all we need to do is combine the curry and the spice
and the shrimp and the chicken
with those beautiful rice vermicelli noodles.
Okay.
Our sliced green onion.
But then for fun, we have our little trumpets.
Looks like firecrackers
stuck in our make your own takeout food.
So cute.
So festive, right?
And then obviously optional
but I am just such a sucker for edible flowers.