Singapore Noodles

Submitted by Saguaro

"Like all stir fried dishes, make sure you have all your ingredients prepped and ready to go before you start cooking. This version is a bit spicier than others I've had. Adapted from Fine Cooking magazine."

 

• Ready In: 50mins
• Ingredients: 19
• Serves: 4

ingredients

• 4 dried shiitake mushrooms
• 6 ounces rice vermicelli
• 3 tablespoons vegetable oil
• 4 teaspoons hot curry powder
• 2 garlic cloves, minced, divided
• 1⁄2 cup chicken broth
• 2 tablespoons soy sauce
• 1 teaspoon chili paste
• 2 teaspoons sugar
• 1⁄2 teaspoon kosher salt
• 1 1⁄2 tablespoons oyster sauce
• 1 tablespoon minced ginger
• 1⁄2 cup very thinly sliced celery
• 1⁄2 cup thinly sliced onion
• 1⁄2 cup very thinly sliced bell pepper
• 1 cup bean sprouts, rinsed and drained
• 4 scallions, sliced into 2-inch pieces
• 1⁄2 lb raw small shrimp
• 6 ounces Chinese barbecue pork, in 2-inch slivers

directions

1. Soak mushrooms in hot water about 15 minutes.
2. Slice caps thinly discard stems.
3. Soak rice noodles 10 minutes in very hot water to cover.
4. Drain noodles well and spread on a kitchen towel to dry.
5. Combine broth, soy sauce, chili paste,salt and sugar,set aside.
6. In a small saucepan, sauté garlic and curry powder in 1 tablespoons of the oil over medium heat for 20 seconds.
7. Add broth mixture and simmer, covered, for 5 minutes. Add oyster sauce; set aside.
8. In a large sauté pan or wok, heat another 1 tbs oil over high heat.
9. Add remaining garlic and ginger, fry until garlic starts to turn golden.
10. Add celery, onion, pepper, scallion, shiitakes and sprouts; stir-fry for a few minutes.
11. Remove vegetables from pan and set aside.
12. Heat the remaining 1 tablespoons of oil over high heat.
13. Stir-fry shrimp until barely cooked 1 or 2 minutes.
14. Add pork; toss well.
15. Add noodles, vegetables, and sauce mixture. Mix thoroughly to coat noodles with the sauce.
16. Serve.