Quick Chicken & Shrimp Noodle Recipe with Malaysian Curry Powder

Last Updated on 2 months by Neha Deshmukh

Quick Chicken & Shrimp Noodle Recipe With Malaysian Curry Powder

Introduction

Okay, friends, let me tell you about this noodle dish! It’s become a weeknight staple at my place – seriously, I make it at least once a month. It’s quick, it’s flavorful, and it hits all the right spots. I first stumbled upon a similar version at a little Malaysian place near my old apartment, and I’ve been trying to recreate it ever since. This recipe is my take, simplified for a busy schedule but packed with that same amazing taste. Get ready for a flavor explosion!

Why You’ll Love This Recipe

This Quick Chicken & Shrimp Noodle recipe is a winner for so many reasons. It’s ready in under 30 minutes – perfect when you’re craving something delicious but short on time. The combination of savory chicken and shrimp, tossed with noodles in a fragrant Malaysian curry sauce, is just chef’s kiss. Plus, it’s easily customizable to your spice preference. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 tbsp soy sauce
• 1 tbsp sweet soy (kecap manis or Thai sweet soy)
• 2 ½ tbsp ketchup
• 2 tsp sambal oelek
• 3 chicken thighs, cut into ½ inch pieces (about 250g)
• 6 shrimp (31-40 count per pound), peeled and deveined (about 170g)
• 1 clove garlic, minced
• 1 tsp Malaysian curry powder
• 12 oz fresh yellow noodles, cooked (about 340g)
• 3 tbsp vegetable oil
• ½ tsp vegetable oil (for eggs)
• 2 large eggs, lightly scrambled

Ingredient Notes

Let’s talk ingredients! A few of these might be new to you, so here’s the lowdown:

• Kecap Manis/Thai Sweet Soy: This is the star of the sauce! It’s a thick, molasses-like soy sauce that adds a beautiful sweetness and depth of flavor. If you can’t find it (sometimes Asian grocery stores are your best bet), you can substitute with a mix of regular soy sauce and a little brown sugar or molasses.
• Sambal Oelek: This chili paste adds a lovely kick. It’s not overwhelmingly spicy, but it definitely brings the heat. You can find it in most Asian grocery stores, or even some well-stocked supermarkets. Adjust the amount to your liking!
• Malaysian Curry Powder: This isn’t your typical Indian curry powder. It’s a bit milder and more fragrant, with notes of lemongrass and galangal. It really makes this dish special.
• Yellow Noodles: These are the traditional noodles for this dish. They have a great chewiness. If you can’t find them, egg noodles or even spaghetti work in a pinch!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the sauce. In a small bowl, whisk together the soy sauce, sweet soy, ketchup, and sambal oelek. Set this aside – we’ll need it later.
2. Cook your noodles according to the package directions. Once they’re cooked, drain them and rinse with hot water. This stops them from sticking together.
3. Now, heat ½ tsp of oil in a wok or large frying pan over medium heat. Pour in the scrambled eggs and cook them into an omelette. Fold it over and slice into ribbons. Set aside.
4. Add 3 tbsp of oil to the wok and heat it up. Throw in the chicken pieces and stir-fry for about 4 minutes, until they’re almost cooked through.
5. Add the shrimp to the wok and stir-fry for another minute, until they turn pink and opaque.
6. Stir in the minced garlic and cook for about 30 seconds, until fragrant. Don’t let it burn!
7. Sprinkle in the Malaysian curry powder and fry for another 30 seconds. This helps release all those amazing aromas.
8. Turn the heat up to high! Add the cooked noodles to the wok and stir-fry for about 1-2 minutes, tossing everything together.
9. Pour in the sauce and add the egg ribbons. Toss everything really well to make sure the noodles are evenly coated.
10. Serve immediately and enjoy!

Expert Tips

• A wok is ideal for this recipe because of its shape and ability to distribute heat evenly, but a large frying pan will work just fine.
• Don’t overcrowd the wok! Cook the chicken and shrimp in batches if necessary to ensure they get nicely browned.
• Taste the sauce before adding it to the noodles and adjust the seasoning as needed.

Variations

• Spice Level Adjustment: If you like things extra spicy, add more sambal oelek or a pinch of chili flakes.
• Shrimp-Only/Chicken-Only Options: Feel free to use just shrimp or just chicken – it’s totally up to you! My friend Sarah makes it with just shrimp, and she loves it.
• Vegan Adaptation with Tofu & Vegan Sauce: Swap the chicken and shrimp for firm tofu, cubed and fried until golden. Use a vegan-friendly sweet soy sauce and ketchup, and ensure your sambal oelek doesn’t contain any fish sauce.
• Gluten-Free Noodle Substitution: Use rice noodles or gluten-free wheat noodles for a gluten-free version.

Serving Suggestions

This noodle dish is fantastic on its own, but you can also serve it with a side of steamed vegetables or a fresh cucumber salad. A sprinkle of chopped peanuts or cilantro adds a nice finishing touch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or microwave. The noodles might absorb some of the sauce upon standing, so you might want to add a splash of water or soy sauce when reheating.

FAQs

• What is Kecap Manis and can I substitute it? Kecap manis is a sweet soy sauce commonly used in Indonesian and Malaysian cuisine. If you can’t find it, a mix of regular soy sauce and brown sugar or molasses works well.
• What type of noodles work best in this recipe? Fresh yellow noodles are traditional, but egg noodles or spaghetti are good substitutes.
• How can I adjust the spice level of this dish? Add more or less sambal oelek, or a pinch of chili flakes, to control the heat.
• Can I prepare the sauce ahead of time? Absolutely! You can make the sauce a day or two in advance and store it in the refrigerator.
• What is Sambal Oelek and where can I find it? Sambal oelek is a chili paste made from ground chili peppers, vinegar, and salt. You can find it in most Asian grocery stores, and sometimes in well-stocked supermarkets.