Singapore Noodle Recipe
1 pound thin rice vermicelli noodles, soak and cook as directed *
1 pound small shrimps, without shells, deveined, rinsed and drained
1 skinless chicken breast, 1/4-inch strips or 2 breasts instead of shrimp
1/4 cup rice wine
2 tablespoons lite soy sauce
1 tablespoon cornstarch or arrowroot starch
1/2 teaspoon ground white pepper
Canola oil, to cook
1 tablespoon minced ginger
1/2 cup scallions bulbs, 1-inch lengths
1 tablespoon minced garlic
1/2 pound mung bean sprout
1 red bell pepper, julienned
1 small onion, julienned
2 eggs, lightly scrambled
1 to 1 1/4 tablespoons Madras curry powder
Salt and white pepper to taste
(Optional)
Add Red Pepper Flakes or a couple of dried chili peppers to kick it up
Add Baby Bok Choy, Mushrooms or Chinese small corn for variety.
*Rice Noodles: Place Noodles in pan of warm water and let soak about 30 minutes. Rice noodles do not like long periods of hot water or high heat. They turn to mush. After soaking, place noodles in bowl of cold water or drain and place bowl and toss with a bit cold water to separate noodles just before using in recipe.
Marinate shrimp and sliced chicken together in soy sauce, wine, cornstarch and white pepper for 20 minutes. Remove from marinade before cooking. In a hot wok or large non-stick fry pan coated well with oil, stir fry ginger, scallions and garlic. Add marinated shrimp and chicken to oil and stir fry quickly for 30 seconds to one minute. Remove shrimp and chicken and set aside.
Use same oil plus little more to stir fry bean sprouts, peppers and onions, mushrooms and corn. Season and cook for 1 minute and set aside. Wipe out wok and coat well with oil. When oil is smoking hot, add 2 beaten eggs and rotate the pan so as to quickly spread the eggs into a pancake shape. While the egg is still partially fluid, add cold drained rice noodles to the wok. Stir and fold noodles and the eggs should be broken up into small pieces and dispersed uniformly. Continue to stir to avoid noodles from sticking to the pan. Add curry powder and check for seasoning. When noodles are steaming hot, add back shrimp, chicken and vegetables to the noodles and continue to mix and stir until everything is steaming hot.
Rice Noodles: Place Noodles in pan of warm water and let soak about 30 minutes. Rice noodles do not like long periods of hot water or high heat. They turn to mush. After soaking, place noodles in bowl of cold water or drain and place bowl and toss with a bit cold water to separate noodles just before using in recipe.
