MORE ABOUT SINGAPORE NOODLES

I’ve come a long way in my cooking of Singapore noodles. Changes are in the quantities. Also, I found really clean raw shrimp. It’s just 50 cents more for a pound of them. Not having to clean and devein the shrimp makes the whole process so much easier!

I like good food, especially Asian. There are two good Asian restaurants locally. One is straight Japanese, but it has gotten mid-town Boston expensive and we can rarely afford even a light dinner there. The other is less expensive and has a range of Asian dishes from Japan, China, Thailand and more. I’ve liked every kind of Asian cuisine I’ve ever tried, but lacking the means to go out for dinner, I’ve learned to cook.

You need to find rice noodles and fish sauce. I was able to find both at our little Hannaford market, so I expect if I can find it, probably so can you. Although the original recipe specified a particular style rice noodles, I couldn’t find those exact ones — not even in the Asian grocery. Instead, I bought Thai rice noodles and they do the job well.

This recipe takes quite a lot of time in the chopping and julienne cutting, but very little time to cook. You can also do all the cutting up one day and not make the meal until the next — and you can learn to cut vegetable while sitting down. That really helps!

Ingredients


1 pound raw shrimp — shelled, deveined, rinsed, and dried with a towel
Oil for cooking
3 tablespoons fish sauce (find it in the Asian cooking section of your grocery)
1 bundle dried rice stick noodles (6 to 8 ounces).
2 medium cloves garlic, minced or 2 tablespoon grated/chopped garlic
2 tablespoons full-flavor soy sauce
2 tablespoons Shaoxing wine or cooking sherry
1/2 teaspoon ground white pepper
1 teaspoon sugar
2 large eggs, beaten with two pinches of Kosher or other coarse salt
1/4 to 1/3 pound Chinese roast pork (char siu) or smoked ham, Julienne cut
1/2 small onion, very thinly sliced or chopped
1/2 medium red, orange, or yellow bell pepper, stemmed, seeded and julienned (I use all 3 using very small sweet peppers)
1/4 to 1/2 pound snow peas, Julienne cut (they sell them fresh in most grocery stores, even ours)
2 tablespoon curry powder NOTE: There are many kinds of curry powder. Some are very hot, but many are quite mild. The curry powder I have is mild, so I use extra curry and a half teaspoon of Chinese hot chili or hot peanut paste — to suit your taste
Bundle of scallions, washed and chopped
1 tablespoon sesame oil

DIRECTIONS

Everything but the shrimp (in fridge)

Pat raw shrimp dry with paper towels and place in a small bowl. Add 1 tablespoon cooking oil and 1 tablespoon fish sauce. Mix well and set aside in the refrigerator.

Prepare rice noodles according to directions on the package. Drain noodles in a colander, rinse with cold running water, then let them drain until dry.

Place garlic in a small bowl. Add soy sauce, wine, white pepper, sugar, and remaining fish sauce. Mix well and set sauce aside.

Heat oil in a skillet until very hot. Add eggs and let cook undisturbed for about 10 seconds, then gently move the eggs back and forth with a spatula until they start to firm up. Break the eggs into small pieces, then set aside in a bowl.

Using a wok or a large skillet, turn heat to high. (NOTE: I have a wok, but I prefer a big skillet with flat sides. I think it’s easier to turn the food as it cooks if you have flat sides to push against.)

Add shrimp; stir-fry for 1 minute. Add roast pork, scallions, and onion. Continue to stir-fry for another 30 seconds. Add bell pepper and snow peas. Stir for another 30 seconds. Add the curry powder, season with salt, and cook, tossing, until curry is evenly distributed. Scrape wok contents into bowl with cut up eggs.

Using a clean wok or skillet, heat remaining oil over high heat. Add the noodles and stir-fry for 30 seconds. Add the sauce and the second tablespoon of curry powder. Stir until the curry powder is more or less evenly distributed. Return egg, shrimp, roast pork, and vegetables to wok and stir-fry until everything is evenly combined and everything is hot. This takes just a minute or two. Season with salt and remove from heat. Drizzle with sesame oil, mix well, and transfer to a large serving bowl. Eat and enjoy!

Special equipment:
Wok or large nonstick skillet

SUMMING UP

From where exactly came this recipe? Probably not Singapore. Best guess? Cantonese Chinese restaurants in Hong Kong. It doesn’t matter where the recipe originated. It tastes great.

There are a lot of changes you can make to adapt the recipe. It can become vegetarian. You can add julienned carrots, use more and different vegetables, eliminate one or more that someone doesn’t like or to which someone is allergic. Obviously if you are making it vegetarian, you will need more vegetables.

How hot you want it depends on your family’s tolerance for hot food. We love hot food, but our stomachs do not always agree. The dish tastes pretty good even if it isn’t spicy. Be gentle with salt. The fish sauce is salty as is the soy sauce, so you may not need much.



Categories: Anecdote, Food, Recipes

Tags:

5 replies

  1. My eyes are watering in hunger from both the gorgeous photos and your narrative and recipe. And I’m so glad you’re able to do the slicing and dicing while sitting down! Wonderful post Marilyn.

    Like

  2. Mmmmmmmmm! Looks good enough to eat….

    Like

    • It really is very good. The hard part was finding frozen raw shrimp that was really clean because cleaning a pound of shrimp is messing and by the time I’m done, I’m too tired to eat. Nonetheless, this is a relatively easy meal to cook and it feeds four or five people — or three REALLY hungry adults. Or three moderately hungry adults and one lurking, begging, pleading, nearly starving (?) dog.

      Like

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