Curried Singapore Noodles
- Ready In:
- 6 ounces rice vermicelli (or rice sticks)
- 1 tablespoon salt
- 1 lb medium shrimp, peeled and deveived
- 1⁄2 teaspoon curry powder
- 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
- cayenne pepper
- Tabasco sauce
- Bring 4 quarts water to boiling.
- To the boiling water stir in 1 tablespoon salt and the noodles.
- Cook, stirring often, until the noodles are slightly underdone, about two minutes.
- Drain noodles and rinse under cold water and drain again and set aside.
- Pat the shrimp dry with paper towl and toss with 1/2 teaspoon of the curry powder.
- Heat 1 tablespoon of the oil in large frying pan or wok until just smoking.
- Add the shrimp and cook stirring ofter until slightly browned, about 2 minutes.
- Transfer shrimp to clean bowl.
- Add the remaining 1 tablespoon of oil to the skillet and heat over medium heat until shimmering.
- Add the shallots,bell pepper and the remaining 2 teaspoons curry powder.
- Cook until the vegetables have softened, about 2 minutes.
- Stir in the garlic and cook until fragrant, about 15 seconds.
- Stir in the cooked vermicelli, shrimp and any accumulated juice, the bean sprouts, broth, soy sauce, mirin and scallions.
- Toss until ingredients are combined and noodles have heated through, about 2 minutes.
- For a spicier dish, add a pinch of cayenne pepper to the dish, or serve with Tobasco.
Questions & Replies
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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.
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