Curried Singapore Noodles

Submitted by Galley Wench

"Dinner on the table in less than 30 minutes! This dish is sweet, salty and slightly spicy. We like extra sauce so I always make double sauce! The recipe comes from America's Test Kitchen Family Cookbook."

 

• Ready In: 25mins
• Ingredients: 16
• Serves: 4

ingredients

• 6 ounces rice vermicelli (or rice sticks)
• 1 tablespoon salt
• 1 lb medium shrimp, peeled and deveived
• 1⁄2 teaspoon curry powder

• Sauce

• 2 teasspoons curry powder
• 2 tablespoons vegetable oil
• 3 shallots, sliced thin
• 1 red bell pepper, stemmed seeded and sliced thin
• 2 garlic cloves, minced
• 1 cup bean sprouts
• 3⁄4 cup chicken broth
• 1⁄4 cup soy sauce
• 2 tablespoons mirin
• 4 scallions, sliced thin

• Optional

• cayenne pepper
• Tabasco sauce

directions

1. Bring 4 quarts water to boiling.
2. To the boiling water stir in 1 tablespoon salt and the noodles.
3. Cook, stirring often, until the noodles are slightly underdone, about two minutes.
4. Drain noodles and rinse under cold water and drain again and set aside.
5. Pat the shrimp dry with paper towl and toss with 1/2 teaspoon of the curry powder.
6. Heat 1 tablespoon of the oil in large frying pan or wok until just smoking.
7. Add the shrimp and cook stirring ofter until slightly browned, about 2 minutes.
8. Transfer shrimp to clean bowl.
9. Add the remaining 1 tablespoon of oil to the skillet and heat over medium heat until shimmering.
10. Add the shallots,bell pepper and the remaining 2 teaspoons curry powder.
11. Cook until the vegetables have softened, about 2 minutes.
12. Stir in the garlic and cook until fragrant, about 15 seconds.
13. Stir in the cooked vermicelli, shrimp and any accumulated juice, the bean sprouts, broth, soy sauce, mirin and scallions.
14. Toss until ingredients are combined and noodles have heated through, about 2 minutes.
15. For a spicier dish, add a pinch of cayenne pepper to the dish, or serve with Tobasco.

Reviews

[adopt a greyhound]

Great noodles! I made half a recipe and left out the shrimp because I served them with Recipe #81096. It made a lot so have leftovers for later.

 

[WI Cheesehead]

Didn't want to star, as I changed quite a bit. DD allergic to onion family, so didn't use shallots, scallions or garlic. Didn't have the other veg. either! I think this would taste awesome with them. Since I couldn't use them, I added salt and pepper to the chicken we used, as it cooked. I think it came out a bit salty, but everyone liked it anyways. I did add some arrowroot to make the sauce thicker too.