Singapore Noodles

Submitted by duonyte

"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."

 

• Ready In: 50mins
• Ingredients: 16
• Serves: 2-3

ingredients

• 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

[DailyInspiration]

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.

 

[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 recipe #446277. 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

 

[Artandkitchen]

?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!