Singapore Noodles

"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, Recipe #269360 . 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."
 
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photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen
photo by Artandkitchen photo by Artandkitchen
photo by gailanng photo by gailanng
photo by gailanng photo by gailanng
photo by mersaydees photo by mersaydees
Ready In:
50mins
Ingredients:
16
Serves:
2
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ingredients

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directions

  • 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.
  • In a small bowl, combine the broth, soy sauce and rice wine.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Stir in the scallions and serve.

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Reviews

  1. This made a really delicious and flavorful dinner. Used thinly sliced flank steak since I didn't have access to the pork and I substituted red bell pepper for green. Used some larger shrimp as I had them on hand. Definitely a keeper and one I will make again. Made for PRMR, February, 2014.
     
  2. 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 recipe #446277. Thanks, duonyte! Made for PRMR tag game.
     
  3. 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..
     
  4. 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
     
  5. ?This was a delicious lunch today.<br/>I prepared 4 portions as tomorrow my children will need some lunch for tomorrow at school.<br/>I used what i hat at home and the minor changes were: wheat flour "chow mein" noodles (half cooked9, red bell pepper, Teriyaki grilled beef and green onion instead of scallion. I opted for dry sherry. I loved the parfume of the stir fried garlic and ginger!<br/> I followed the procedure and this came out perfect. <br/>Thanks a lot for your suggerstion!
     
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Tweaks

  1. ?This was a delicious lunch today.<br/>I prepared 4 portions as tomorrow my children will need some lunch for tomorrow at school.<br/>I used what i hat at home and the minor changes were: wheat flour "chow mein" noodles (half cooked9, red bell pepper, Teriyaki grilled beef and green onion instead of scallion. I opted for dry sherry. I loved the parfume of the stir fried garlic and ginger!<br/> I followed the procedure and this came out perfect. <br/>Thanks a lot for your suggerstion!
     

RECIPE SUBMITTED BY

My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!
 
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