Singapore Noodles

duonyte's Note:

My local Chinese restaurant makes a wonderful version and this recipe, from "Stir-Frying to the Sky;s Edge" by Grace Young, is the closest to it that I have found. The barbecued Chinese pork can be found in Chinese markets, but I make my own, Chinese Roast Pork . I do not use the bell pepper and use perhaps half the scallions. While it's best hot out of the wok, I happily munch it stone-cold.

• Total Time: 50 mins
• Prep Time: 40 mins
• Cook Time: 10 mins

Ingredients:

Servings: 2

• 8 ounces thin rice stick noodles (vermicelli)
• 1/2 cup low sodium chicken broth
• 1 tablespoon soy sauce (to taste)
• 1 tablespoon rice wine or 1 tablespoon dry sherry
• 3 tablespoons peanut oil or 3 tablespoons vegetable oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1/4 teaspoon red pepper flakes
• 4 ounces small shrimp, peeled and deveined
• 1 cup thinly sliced green bell pepper
• 1 tablespoon curry powder
• 1/4 teaspoon salt, I omit
• 3/4 teaspoon sugar
• 1/8 teaspoon fresh ground black pepper
• 4 ounces barbecued pork, julienned (about 1 cup)
• 1 cup finely shredded scallion

Directions:

1. Soak the noodles in a large pan or bowl with enough warm water to cover for 20 minutes or until they are soft and pliable. Drain in a colander, shaking well to remove excess water. Using kitchen shears, roughly cut the noodles into 6 to 8 inch long pieces.
2. In a small bowl, combine the broth, soy sauce and rice wine.
3. Heat a 14 in wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tbl of the oil, add the garlic, ginger, and pepper flakes, then, using a spatula, stir-fry 10 seconds or until the aromatics are fragrant.
4. Add the shrimp and stir-fry 1 minute or until the shrimp have just turned pink/orange but are not cooked through. Transfer the shrimp to a plate.
5. Swirl the remaining 2 tbl oil into the wok, add the bell peppers and stir fry 30 seconds or until the peppers are bright green. Add the curry powder and stir-fry 5 seconds or until the curry is fragrant.
6. Swirl the broth mixture into the wok, add the drained noodles, and stir-fry until they are completely coated in the curry mixture. Sprinkle on the salt,, sugar, and pepper and stir-fry 1 to 2 minutes, or until the noodles are just tender.
7. Add the shrimp and pork and stir-fry 1 to 2 minutes or until the shrimp are just cooked through and all the liquid has been absorbed by the noodles.
8. Stir in the scallions and serve.

Reviews

[mersaydees]

This is a spectacular dish in terms of flavor and textures. This is the kind of dish I enjoy making after work on a Friday as a one-dish meal. Made as directed with dry sherry as I could not find rice wine at my local grocer's. My husband says this is over-the-top served with Pot Sticker Dipping Sauce. Thanks, duonyte! Made for PRMR tag game.

[Karen Elizabeth]

Very tasty and flavourful, and like much of Asian cuisine, quickly and easily prepared. I did use the bellpepper and didnt worry about adding salt. I also added peas, which I suddenly realise is not on the list of ingredients, I must have thought it was a good idea at the time! I haven't cooked much with rice noodles and at this point don't seem to be getting it quite right, 8 oz seemed to be far more than I needed and I see that I cut them too short. They certainly were tasty though and we enjoyed the dish very much! Thank you Duonyte, for another super recipe. This one was made for the Chinese/Vietnamese New Year tag game, Asian Forum..

[Deantini]

Based on earlier reviews I doubled the sauce part, kept noodles at 8 oz dry, omitted salt, pepper and sugar, added snow peas and increased the pork. This made for an extremely satisfying meal that could easily feed 3 adults, possibly 4 adults. I do think that the recipe is heavy on noodles which is why I doubled the sauce. Nice and spicy with the hot pepper flakes. I will for sure be making this again