- 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.
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.
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!
Chinese, International Cuisine, Pasta & Pasta Sauces
Singapore Noodles. To import, drag image to your MacGourmet recipe box.