Singapore Noodles

Name: Singapore Noodles
Total time: 30 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 8 oz dried rice vermicelli; 2 tbsp Madras curry powder; 1/2 lb shrimp, peeled and deveined; 1 cup char siu (BBQ pork), thinly sliced; 2 large eggs, beaten; 1 red bell pepper, julienned; 1 cup bean sprouts; 3 tbsp light soy sauce; 3 tbsp vegetable oil

Springy curry-tossed rice vermicelli stir-fried with shrimp, char siu, and crisp vegetables.

30 minutes

Serves 2

Lunch/Dinner

Contains common allergens

Egg Seafood Shellfish Soy Wheat

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Instructions

6 steps

1
Soak the rice vermicelli in warm water for 8 minutes until pliable, then drain thoroughly and snip into shorter strands with scissors.

2
Heat 1 tablespoon of oil in a wok over high heat, add the beaten eggs, and scramble for 1 minute until just set, then remove.
3
Add another tablespoon of oil and stir-fry the shrimp for 2 minutes until pink and opaque, then add the char siu and bell pepper and toss for 1 minute.
4
Push everything aside, add the last tablespoon of oil and the curry powder, and toast for 20 seconds until fragrant.
5
Add the drained vermicelli and soy sauce, then toss continuously for 2 to 3 minutes with tongs until the noodles are evenly stained yellow and heated through.
6
Fold in the bean sprouts and scrambled eggs, toss for 30 seconds to keep the sprouts crisp, and serve immediately.

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