- Sauce
- ½ cup chicken stock
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tablespoon sugar
- 1 tablespoon dark sesame oil
- 1 tablespoon rice wine
- 2 tsp cornstarch
- ½ lb. shrimp, peeled & deveined
- 1 tablespoon peanut oil
- 3 cloves garlic, finely chopped
- 1 tablespoon ginger root, minced
- 3 scallions, finely chopped
- 1 tablespoon curry powder
- 1 whole onion, cut into 1/8ths
- 1 whole carrot, grated
- 1 red bell pepper, thinly sliced
- 2 tsp crushed red pepper
- ¼ cup bean sprouts, washed and trimmed
- ½ cup snow peas, washed and trimmed
- ½ lb. rice noodles
This dish combines the culinary influences of Chinese, Malay and Indian all served to you on one plate. Did this noodle delicacy originate in Singapore? That is a question I don't have an answer to but nonetheless it certainly is well known outside Singapore and embodies the Lion City's multi-cultural heritage.
ingredients
directions
1. Soak the rice noodles in a bowl of water for 25 minutes or so, until softened. Drain in a sieve. |
2. Combine the sauce ingredients (chicken stock, oyster sauce, soy sauce, sugar, sesame oil, rice wine & corn starch) together in a small bowl. Mix well, then set aside. |
3. Heat wok over high heat. When hot, add the peanut oil and swirl to cover bottom. Stir-fry the garlic, ginger and spring onions until fragrant - about 30 seconds. Add the curry powder; cook until fragrant, about 10 seconds. Next add the onion wedges, grated carrot, sliced red pepper and crushed red pepper. Stir-fry for 3-4 minutes, until the onions become translucent. |
4. Add the shrimp. Pour in the sauce and bring to a boil. Stir-fry for about 1-1/2 minutes, until shrimp have turned opaque and pink. Add the bean sprouts, snow peas and vermicelli. Toss to combine with the other wok ingredients. Continue cooking on high for about 2 minutes, occasionally tossing the ingredients, until everything is heated through. |
5. Either serve the noodles on one large platter or divide into individual portions. Serve immediately. |
Notes
 This recipe is open to interpretation according to the chef's taste. I have eaten Singapore noodles with bbq pork, snow peas and chicken added. When adding meat such as chicken or pork, marinate in the sauce 20 minutes. Enjoy! |
Categories
Chinese, International Cuisine, Pasta & Pasta Sauces
