Singapore Curry Noodles 2

This was a pretty good recipe! My older kids really liked it. This is the second Singapore Noodle recipe I’ve tried. The first one was from Serious Eats. I used 3 times the noodles and doubled everything else. I used pork tenderloin instead of shrimp. I also added sweet peppers and sweet snap peas.

Here is what I did:

·        Made the sauce marinate (doubled)

·        Soaked the noodles (used 3 times)

·        Stir fried the pork. Then removed from the pan.

·        Then stir fried the garlic, onions, sweet peppers, and sweet snap peas. Added back in the pork.

·        Added the noodles and the marinade. Then added scallions. Added back in the pork.

Singapore Noodles  (~from RecipeTinEats)



Ingredients

SAUCE

·        2 tbsp soy sauce (Note 1)

·        2 tbsp Chinese cooking wine (Note 2)

·        2 1/2 tsp curry powder (hot or ordinary, Note 3)

·        1/2 tsp sugar

·        1/2 tsp white pepper (black also ok)

STIR FRY

·        100g / 3 oz dried rice vermicelli noodles (Note 4)

·        2 tbsp peanut oil , separated

·        8-10 medium raw shrimp / prawns , shelled and deveined

·        2 eggs , beaten

·        1/2 medium onion , thinly sliced (yellow, brown or white)

·        4 garlic cloves , minced

·        1 tsp ginger , freshly grated

·        1/2 lb / 250g Chinese barbecue pork (Char Siu), thinly sliced (Note 5)

·        1 cup red capsicum / bell pepper

·        2 tsp thinly sliced hot green pepper (adjust to taste, optional)

Instructions

1)     Combine the Sauce ingredients in a small bowl and mix.

2)     Place rice vermicelli noodles in a large bowl filled with boiled water and soak as per packet instructions. Drain and set aside.

3)     Heat 1 tbsp of oil in a wok or heavy based fry pan over medium heat. Add the shrimp/prawns, cook until just cooked - about 2 1/2 to 3 minutes. Remove and set aside.

4)     Add the egg and spread it out to make a thin omelette. Once set, use a spatula to roll it up, remove from the wok and slice (while still rolled up).

5)     Return the wok to medium heat and add the remaining 1 tbsp of oil. Add the garlic, ginger and onion, cook for 2 minutes until onion is slightly softened.

6)     Add capsicum and cook for 1 minute.

7)     Add noodles and Sauce, give it a few tosses. Then add the egg, pork,  shrimp/prawns, chillies (if using). Toss until the sauce coats all the noodles and everything is heated through - about 1 to 2 minutes.

8)     Serve immediately.

 Recipe Notes:

1. Soy - I use all purpose soy sauce (Kikkoman) or light soy sauce. I don't recommend dark soy sauce, the flavour is too intense.

2. Chinese wine - Also known as Shaoxing wine. Substitute with dry sherry, cooking sake or Mirin. If you can't consume alcohol, use chicken broth.

3. Curry powder - Any generic curry powder is fine here. I use Keens or Clives of India, both sold at supermarkets. I use hot because I like the spice!

4. Noodles - Wai Wai is the brand I recommend if you can get it, for both texture and also it holds up well to lots of tossing action. Rice vermicelli is very cheap - usually $2 for quite a large bag - and nowadays you'll find it at everyday supermarkets.

I know it doesn't sound like much noodles but it expands, almost doubles in weight.

5. Char Siu - If you don't have store bought or homemade Char Siu  substitute with diced chicken, bacon, ham or pork, leave it out and/or add more vegetables. For a quick Char Siu, make a small quantity of the Char Siu marinade, marinade pork chops for 20 minutes then pan fry on medium until caramelised, or bake at 180C/350F for around 20 minutes. Then use per recipe.

6. How to tell shrimp/prawns are perfectly cooked: raw prawns hang straight, perfectly cooked prawns form a "C" shape and overcooked prawns are tightly curled into an "O" shape.

7. Adapted from Singapore-Style Rice Vermicelli by Saucy Spatula.