Singapore noodles
Souped Up Recipes · ♥ 62K likes · 2.9M views · 12 min video
Read about rice noodles in the BrightCulinary Book
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Ingredients
Method
Techniques
- 70 g char siu
- 42 g carrot
- 70 g bell pepper strips
- 42 g bean sprouts
- 200 g dried rice noodles
- 8 cup water
Bring 8 cups of water to a boil and turn off the heat; soak the rice noodles about 5 minutes (2 for angel hair) until slightly chewy at the center, not cooked through.
Spread the noodles on a cooling rack so the residual heat evaporates the excess moisture.
Drying on a cooling rack
- 150 g peeled and deveined shrimp
- salt
- black pepper
- 2 whole eggs
Season the shrimp with a pinch of salt and black pepper; beat the two eggs well and set aside.
- ¼ whole medium-sized onion
- 2 cloves garlic
Julienne the carrot, slice the onion lengthwise into thin strips, cut the bell pepper into strips, thinly slice the garlic and cut the garlic chives 1.5 inches long.
- garlic chive
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 2 tsp oyster sauce
- 1 tsp sugar
- 1–2 tsp curry powder
- 1 tsp turmeric powder
Mix the soy sauce, fish sauce, oyster sauce, sugar, curry powder and turmeric thoroughly.
Garlic chives and the curry sauce
- 2 tbsp oil
Add two tablespoons of oil and swirl; pour in the egg, let it set, and break into big pieces.
Push the egg aside and toss the shrimp about 20 seconds until pink; push aside and stir the char siu 10 to 15 seconds over high heat. Remove all the proteins.
- 1 tbsp oil
Add another tablespoon of oil, stir-fry the garlic and carrot briefly, then add the noodles and fluff them with tongs over high heat the whole time so they do not stick.
Add the sauce, the vegetables except the garlic chives, and the proteins; toss until no white noodles remain.
Add the garlic chives, give a final toss, taste and adjust.