Singapore Noodles – A relatively small batch

March 5, 2012 at 8:09 pm Leave a comment

This dish of stir-fried vermicelli, primarily seasoned with curry, is Chinese in origin, and actually unavailable in Singapore. The recipe is very flexible and can be altered to accommodate any combination of veggies and protein; great for cleaning out some leftovers in the fridge. So all ingredients and measurements listed are approximations. Feel free to swap in any of your favorites. Takes quite a bit of prep, as most Chinese dishes do, but well worth the effort.

8 ounces noodles, cooked (vermicelli, rice sticks, bean thread, your choice)
1 egg, beaten
12 or so shrimp, cooked and shelled
1 chicken breast, cooked and shredded
1/4 cup pork product, diced and browned (Chinese bbq pork, ham, bacon)
1 rib celery, thinly sliced on the diagonal
1 carrot, shredded
1 small onions, thinly sliced
1/2 green pepper, thinly sliced
1 clove garlic, minced
2 teaspoons prepared curry powder
1/2 cup chicken stock or water
1 tablespoon soy sauce
1/2 teaspoon toasted sesame oil
a splash of fish sauce
a handful of bean sprouts

If you haven’t cooked the pasta and/or browned the protein, do so now individually, and set aside.

Cook the beaten egg in an oiled, large nonstick pan over medium heat
swirl to form thin layer on bottom of pan and cook until set
remove from pan, cut into strips, and set aside.

Heat more oil in the same pan over high heat
sauté carrot, onion, celery, green pepper, and garlic until tender

Add curry powder and stir for approximately 20 seconds
add stock, soy sauce, sesame oil, and fish sauce, mix well
add the cooked noodles and toss well
cover and simmer for about 2 minutes

Uncover, add protein back to the pan and mix well
when liquid is completely absorbed, toss in bean sprouts, warm through, and serve

If you like this dish spicier, season to taste.


Entry filed under: For One or Two, General Asian, Main Course, Popular Ethnic Dishes. Tags: , .

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