Singapore Noodles

Mon, 19 October 2020

Ingredients

12 large shrimp, shelled, deveined, and rinsed under cold water
4 teaspoons vegetable oil,
1 tsp Korean spice bag seasoning
1 bundle dried rice stick noodles
2 medium cloves garlic, minced
1 teaspoon soy sauce
1 teaspoon Shaoxing wine
1/4 teaspoon ground white pepper
1/4 teaspoon sugar
2 eggs, beaten with two pinches salt
1/4 pound Chinese roast pork (char siu) or ham, cut into thin strips
1/4 medium onion, very thinly sliced
1/2 medium red bell pepper, stemmed, seeded and julienned
12 snow peas, stemmed, tough strings removed, and slice thinly on the bias
1/2 medium carrot, julienned
1 tablespoon curry powder, divided
salt to your taste
2 scallions, sliced very thinly
2 teaspoons toasted sesame oil

Instructions

Place rice vermicelli noodles in a large bowl filled with boiled water and soak as per packet instructions.

Drain and set aside

Return the wok to medium heat and add the remaining 1 tbsp of oil.

Add the garlic, ginger

Fry pan over medium heat then add your shrimp/prawns, char Sui cook until just cooked then add the onions, peppers, peas, carrot for 2 minutes add Egg cook in med heat

Add noodles and Sauce, and curry powder mix with tongs until the sauce coats all the noodles and everything is heated through - about 1 to 2 minutes.

Finish with chopped scallions and Serve immediately.

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