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singapore noodles
"Singapore noodles" exist in the same universe as do "English" muffins and "Danish" pastries-- foods named in honor of countries but which are unknown to citizens within those respective countries. [grin] Outside Singapore, though, this tasty concoction is well-known and is said to be illustrative of the Lion City's multi-cultural heritage. There are Chinese, Malay and Indian culinary influences all served to you on one plate!
Makes 4 servings
1/2 lb Rice vermicelli
SAUCE
1/2 Cup Chicken stock
2 Tbs Oyster sauce
2 Tbs Soy sauce
1 Tbs Sugar
1 Tbs Sesame oil
1 Tbs Rice wine
2 tsp Corn starch
1/2 lb Raw shrimp, peeled & deveined
1 Tbs Peanut oil
3 Garlic cloves, finely chopped
1 Tbs Ginger root, minced
3 Spring onions, finely chopped
1 Tbs Curry powder
1 Onion, cut into eighths
1 Carrot, grated
1 Red pepper, thinly sliced
2 tsp Crushed red pepper
1/4 Cup Bean sprouts, washed & trimmed
1/2 Cup Snow peas, trimmed
Combine the sauce ingredients (chicken stock, oyster sauce, soy sauce, sugar, sesame oil, rice wine &
corn starch) together in a small bowl. Mix well, then set aside.
Heat wok over high heat. When hot, add the peanut oil and swirl to cover bottom. Stir-fry the garlic, ginger
and spring onions until fragrant-- about 30 seconds. Add the curry powder; cook until fragrant, about 10
seconds. Next add the onion wedges, grated carrot, sliced red pepper and crushed red pepper. Stir-fry for 3-4
minutes, until the onions become translucent.
Add the shrimp. Pour in the sauce and bring to a boil. Stir-fry for about 1-1/2 minutes, until shrimp have turned
opaque and pink. Add the bean sprouts, snow peas and vermicelli. Toss to combine with the other wok ingredients.
Continue cooking on high for about 2 minutes, occasionally tossing the ingredients, until everything is heated through.
Either serve the noodles on one large platter or divide into individual portions. Serve immediately.
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