Singapore Noodles with Shrimp
Seafood
Chinese
Learn how to prepare this delicious recipe with a step-by-step video tutorial.
Ingredients
- - Sesame Seed Oil : 2 tsp
- - Soy Sauce : 2 tablespoons
- - Seasoned Rice Vinegar : 2 tablespoons
- - Vermicelli Rice Noodles : 6 oz
- - Egg : 2 large
- - Ground Ginger : 2 tblsp
- - Garlic : 1 clove finely chopped
- - Carrots : 2
- - Jalapeno : 1 sliced
- - Onion : 1/2
- - Salt : 1/2 tsp
- - Ham : 4 oz
- - Napa Cabbage : 1/2
- - Scallions : 4
- - Red Pepper : 1/2
- - Curry Powder : 2 tsp
- - Shrimp : 1/2 lb
- - Cilantro Leaves : 2 tablespoons
Instructions
1 - For the sweet onion, look for Vidalia, OSO Sweet, or Walla Walla.
2 - The super-sweet varieties are more suited to this stir-fry because at the end of cooking, the onion still has a slight crunch.
3 - Make the sauce:
In a bowl, combine the sesame oil, soy sauce, and rice vinegar.
4 - Cook the rice noodles:
Bring a large saucepan of water to a boil, add the noodles, and use tongs to turn them so they are submerged.
5 - Cook for 2 minutes, or until they are tender but still have some bite (they will cook a little more once you add them to the skillet).
6 - Drain, rinse with cold water, and use scissors to snip the noodles several times to break them up into shorter lengths.
7 - Scramble the eggs:
In a small bowl whisk together the eggs.
8 - Heat the skillet or Dutch oven over medium heat.
9 - Add 1 tablespoon of the peanut or canola oil.
10 - Add the eggs and scramble them for 2 minutes, or until they form large, soft curds.
11 - Transfer them from the pan to a plate or bowl.
12 - Cook the vegetables:
Add 1 tablespoon of the remaining oil to the pan.
13 - When it is hot, add the ginger, garlic, carrots, jalapeño, onion, and salt.
14 - Cook, stirring constantly, for 2 minutes or until the vegetables start to soften.
15 - Add the remaining ingredients:
Sprinkle the vegetable mixture with the remaining 1 tablespoon peanut or canola oil.
16 - When the oil is hot, add the ham, cabbage, scallions, red pepper, and curry powder to the pan.
17 - Cook, stirring constantly, for 1 minute.
18 - Add the shrimp and cook, stirring, for 3 more minutes or until the shrimp are bright pink and cooked through.
19 - Add the noodles in batches:
Add the eggs, the sauce mixture, and half the noodles to the pan.
21 - Add the remaining noodles and continue tossing for 1 minute more until they are thoroughly combined and the mixture is heated through.
22 - Serve:
Taste for seasoning and add more salt or soy sauce, if you like.
23 - Sprinkle with cilantro leaves and serve.
