Singapore Noodles with Shrimp

Name: Singapore Noodles with Shrimp
Prep time: 27 min
Cook time: 5 min
Total time: 32 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 tsp sesame seed oil; 2 tbsp soy sauce; 2 tbsp seasoned rice vinegar; 6 oz vermicelli rice noodles; 2 eggs; 2 tbsp ground ginger; 1 clove garlic; 2 carrots; 1 jalapeno; ½ onion; ½ tsp salt; 4 oz ham; ½ napa cabbage; 4 scallions; ½ red bell pepper; 2 tsp curry powder; ½ lb shrimps; 2 tbsp cilantro leaves

A weekend Chinese dinner made with seafood. Ready in about 32 minutes. Difficulty: more effort.

27 minPrep (about)
5 minCook (about)
32 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 4 people +

Recipe makes 4

Main ingredient

½ lb shrimps

Fresh & other

6 oz vermicelli rice noodles
2 eggs
1 clove garlic
2 carrots
1 jalapeno
½ onion
4 oz ham
½ napa cabbage
4 scallions
½ red bell pepper Shopping tip: Bell pepper (UK recipes call it pepper).
2 tbsp cilantro leaves Shopping tip: Fresh cilantro (UK: coriander). Use the leaves and soft stems.

Sauces & oils

2 tsp sesame seed oil
2 tbsp soy sauce
2 tbsp seasoned rice vinegar

Spices & seasonings (3): ground ginger, salt, curry powder

2 tbsp ground ginger
½ tsp salt
2 tsp curry powder

How to make it

Steps in our own plain words.

For your sweet onion, look.
Keep going for Vidalia, OSO Sweet, or Walla.
Your super-sweet varieties are more suited.
Do it to this mix-fry because at the end of cooking, your onion still has a slight crunch.
Make the sauce
Mix the rice vinegar, soy sauce and sesame oil in a bowl.
Cook the rice noodles
Bring a large pot of water to a boil.
Add your noodles, plus use tongs to turn them so they're submerged.
Cook for 2 minutes, until they're tender but still have some bite.
Use scissors, rinse using cold water and Drain to snip your noodles several times to break them up in shorter lengths.
Scramble the eggs
In a small bowl whisk the eggs.
Heat the pan or big heavy pot over medium heat.
Add 1 tablespoon of your peanut or canola oil.
Add your eggs and scramble them for 2 minutes, until they form large, soft curds.
Move them from your pan to a plate or bowl.
Cook the vegetables
Add 1 tablespoon of the rest of the oil to the pan.
Wait until it is hot.
Add your ginger, garlic, carrots, jalapeño, onion, and salt.
Cook, for 2 minutes until the vegetables start to soften.
Stir the whole time.
Add the remaining ingredients
Sprinkle the vegetable mix with the rest of the 1 tablespoon peanut or canola oil.
Wait until the oil is hot.
Add the curry powder, red pepper, scallions, cabbage and ham to the pan.
Cook, for 1 minute.
Stir the whole time.
Add the shrimp.
Cook, stirring, for 3 more minutes till your shrimp are bright pink and cooked through.
Add the noodles in batches
Add the half the noodles, the sauce mixture and eggs to the pan.
Toss for 1 minute.
Add the rest of the noodles and continue tossing for 1 min more until they are well mixed and the mixture is heated through.
Serve
Taste for seasoning.
Add more salt or sauce, if you like.
Sprinkle with cilantro leaves.
Serve.