Singapore Rice Noodles

Before we went on our first official date, Luke and I ate at a Chinese restaurant inside a local mall. I ordered Singapore rice noodles and he ordered beef noodle soup. Yeppers, I am amazed, too, that I can remember all these little details. Even more impressive, I remember saving the last shrimp to be eaten at the very end! :)

There are many varieties of rice noodles throughout Asia. However, I believe that only Singapore has the curry variety, though.

A plate of rice noodles at the restaurant is $8. Surely I can make it at home for a lot cheaper, right? Right! Not only that, mine was less greasy + more tasty than the one from the restaurant, if I do say so myself!

In the Singapore version, in additional to curry powder, shrimps and barbecued pork are other two common ingredients. I didn't have barbecued pork so I used plain ground pork. It worked well, too. However, next time, I will probably make char siu a couple of days in advance and use the leftover for this dish. I think it will make the dish even better and more authentic.

Now I need to learn to make beef noodles soup and Luke and I can have the exact same meal all over again...at home!

Singapore Rice Noodles:

- 2 large Chinese dried mushrooms
- 8 ounces rice vermicelli
- 2 tablespoons thin soy sauce
- 1 tablespoon rice cooking wine
- 1 1/2 teaspoons sugar
- 1/2 teaspoon salt
- 3 tablespoons vegetable oil
- 4 ounces small shrimp, shelled and deveined
- 1 cup cabbage, cut into julienne strips
- 1/2 cup carrots, cut into julienne strips
- 1/2 cup finely shredded scallions
- 2 teaspoons curry powder
- 1 cup homemade chicken broth
- 4 ounces Chinese barbecued pork, store-bought or homemade, cut into julienne strips

1. In a medium bowl, soak the mushrooms in 1/4 cup cold water for 30 minutes, or until softened. Drain and squeeze dry. Cut off and discard stems and thinly slice the caps.

2. In a large bowl, soak the rice noodles in enough cold water to cover for 20 to 30 minutes, or until noodles are limp and softened. Drain in a colander and set aside. In a small bowl, combine the soy sauce, rice wine, sugar, and salt. Set aside.

3. Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add 1 tablespoon vegetable oil and the shrimp, and stir-fry 10 seconds. Add the scallions and stir-fry 30 seconds, or until shrimp have just turned orange but are not cooked through. Transfer the shrimp mixture to a plate and set aside.

4. Add the remaining 2 tablespoon vegetable oil and sliced mushrooms, and stir-fry 30 seconds. Add cabbage and carrots. Cook until tender. Add the curry powder and stir-fry 10 seconds, or until fragrant. Stir soy sauce mixture and swirl it into the wok. Add the chicken broth and bring to a boil over high heat.

5. Add the drained rice noodles and return to a boil, stirring noodles to completely coat in curry mixture. Cover and cook over medium-high heat 2 to 3 minutes, stirring occasionally, until noodles are just tender. Add the shrimp and barbecued pork*, and cook, stirring, 1 to 2 minutes, or until shrimp are just cooked through and liquid has been absorbed by the noodles. Serve immediately.

* Again, I didn't have barbecued pork so I substituted with ground pork. I cooked the ground pork thoroughly after I cooked the shrimps and set it aside, along with the shrimp mixture.

[Recipe adapted via The Wisdom of the Chinese Kitchen cookbook by Grace Young via Sunday Nite Dinner]

Comments

  1. Great... You made me hungry again. Time for some ramen noodles.

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  2. Ditto, I'm hungry as well, but we finished off the whole dish last nite already. All I remember was Joyce handing me a bowl of noodles and before I knew it, the bowl was empty. I'm not sure what happened in between but I do know my stomach was pretty damn happy chappy.

    Now where am I supposed to find some noodles on a rainy Friday morning? Guess I'll have to settle for some chips instead.

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