SINGAPORE NOODLES

Submitted by clubfoody

"If you've had this scrumptious dish before, now you can make it at home otherwise it's time you give this awesome classic a try! VIDEO https://www.youtube.com/watch?v=PhCBWnRUFv8"

 

• Ready In: 1hr 15mins
• Ingredients: 25
• Serves: 4

ingredients

• SAUCE

• 2 tablespoons sesame oil
• 4 teaspoons curry powder
• 2 large garlic cloves, minced
• 1⁄2 tablespoon fresh ginger, minced
• 1 cup low sodium chicken broth
• 1 1⁄2 tablespoons low sodium soy sauce
• 4 teaspoons brown sugar (to taste)
• 2 teaspoons hot chili paste

• VERMICELLI

• 1 cup dried rice noodles
• 2 tablespoons curry powder (or as needed)

• SINGAPORE

• 1 tablespoon sesame seeds, toasted
• 2 large eggs, beaten
• 3 dashes fish sauce
• 4 tablespoons sesame oil, divided
• 1⁄2 tablespoon vegetable oil (if needed)
• 1⁄3 medium white onion, sliced into thin strips
• 1 large jalapeno pepper, seeded, ribs removed and thinly sliced
• 1⁄2 medium red pepper, thinly sliced
• 2 large garlic cloves, minced
• 1⁄2 tablespoon ginger, minced
• 4 large green onions, diagonally sliced into 2-inch pieces
• 2 cups bean sprouts, rinsed and drained
• 12 large prawns, peeled and deveined
• 1 1⁄2 cups char siu pork, thinly sliced (Chinese BBQ pork)
• 2 tablespoons fresh chives, chopped (substitute nira chives)

directions

1. To make the sauce: Warm sesame oil in a small pan on medium heat. Add curry powder, garlic and ginger; sauté until fragrant, about 1 ½ minutes. Add chicken broth, soy sauce, brown sugar, and chili paste. Stir to combine and then cover; cook for 5 minutes. Remove pan from heat and set aside.
2. In a large bowl, place vermicelli in hot water (enough to cover) and soak until noodles are soft, about 3 to 4 minutes. Use a fork or chopstick to separate noodles while in the water. Drain and set aside. Sprinkle noodles slightly with curry powder. Mix and repeat until noodles are evenly colored yellow.
3. In a small bowl, add eggs and beat well before adding a few dashes of fish sauce; stir to combine and set aside.
4. In a large wok over medium-high heat, add 2 tablespoons sesame oil. Add onion, peppers (red & jalapeño) and cook until softened. Add garlic and ginger; sauté for 1 minute. Add green onions and bean sprouts; stir fry for 3 minutes. Set vegetables aside in a bowl.
5. In the wok, heat 2 tablespoons sesame oil over medium heat. Add shrimps and sauté for 30 seconds before adding char siu pork; toss to combine and sauté for 2 minutes. Remove the pan from the heat.
6. In a small skillet over medium heat, add egg mixture and stir until scrambled but slightly wet. Return wok on medium heat, add scrambled eggs, and vegetables; toss to combine. Add vermicelli and toss until well combined. Pour sauce and mix thoroughly to coat noodles. Serve with toasted sesame seeds and fresh chives.
7. Note: Add tofu if desired.