Singapore Curry Noodles
by Katie Chin, Tastemaker in Residence
We all know that French Fries weren’t invented in France and similarly Singapore Curry Noodles weren’t invented in Singapore (or so I’ve been told)! These earthy noodles are a Cantonese creation found all over Hong Kong in night market stalls and it’s a mystery as to how this dish was given its name. Whatever the explanation, you’ll love this easy recipe made with madras curry powder, bean sprouts, red bell pepper and peas. I like to buy madras curry powder in the gourmet section of Cost Plus World Market. Make this dish gluten-free by substituting the soy sauce with tamari or liquid aminos.
Ingredients - Sauce
1 Tbsp madras curry powder
2 Tbsp soy sauce
1 Tbsp Chinese rice wine or sherry
1 tsp sugar
4 Tbsp Chicken Broth
1 tsp dark sesame oil
2 tsp Asian chili sauce, such as Sriracha chili sauce
10 oz dried rice vermicelli
1 Tbsp canola oil
1 garlic clove, minced
2 tsp peeled and minced fresh ginger
1 small white onion, thinly sliced
8 shelled and deveined medium-sized raw shrimp
1 small red bell pepper, thinly sliced
2/3 cup thawed frozen peas
1 cup bean sprouts, ends trimmed
2 green onions, white and green parts, cut into 2 inch pieces
- SAUCE: Combine the sauce ingredients in a small bowl until blended. Set aside.
- Bring a large pot of water to a boil. Remove from the heat. Immerse the noodles in hot water and let stand for 10 minutes, stirring occasionally. Soak until noodles are soft, yet firm. Drain well and rinse with water. Set aside.
- Heat the oil in a wok or skillet pan over medium-high heat. Add garlic, ginger and onion and stir-fry until fragrant, about 1 minute. Add the shrimp and stir-fry until it turns pink, about 3 minutes. Add the red pepper, peas and bean sprouts and stir-fry for 1 minute. Add the reserved sauce and noodles and stir-fry for 30 seconds. Add the reserved egg and green onions and stir-fry for 30 seconds. Serve immediately.
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