Name: Stir fried Singapore Noodles Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Caribbean
Ingredients: 6 ounces Rice Vermicelli Noodles; 1 lb Jumbo Shrimp - deveined; 1 piece Sweet Lob Cheung - Chinese Sausage cut into bite sized pieces; 4-6 tablespoons Peanut Oil; 2 Eggs; 1 medium yellow Onion - julienne; 2 cloves Garlic - minced; 1 thumb Ginger - minced; 1 Bell Pepper - julienne; 1 medium Carrot - julienne; 1 cup Bean Sprouts, rinsed; 1/4 head Cabbage - julienne; 2 Green Onions - chopped

Aerial View of Stir Fried Singapore Noodles with ingredients and chopsticks on the side

Close-up Fried Singapore Rice Noodles in a plate with chopsticks on the sides

Aerial View Singapore Noodles with Shrimp in a plate

Stir-Fried Singapore Noodles are a dish created in Hong Kong. When the Silk Road brought curry to China they found a clever way to infuse it into their cooking. They combined rice noodles with curry powder and connected it to Singapore because of it's Indo-Chinese culture. The clever inspiration then led to the name which suggested the dish was glamorous and exotic. Today this dish is a common staple of most Chinese Restaurants and Takeaway spots known for its bright yellow rice noodles. This recipe is a quick stir-fried one pot meal that's sure to please the entire family or group of hungry friends.

Equipment Needed

Air Tight Container Bowl

Whisk

Wok

Wooden Spoon

Author: Rachael Ottier Hart

Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

Serves

Ingredients

6 ounces Rice Vermicelli Noodles
1 lb Jumbo Shrimp - deveined
1 piece Sweet Lob Cheung - Chinese Sausage cut into bite sized pieces
4-6 tablespoons Peanut Oil
2 Eggs
1 medium yellow Onion - julienne
2 cloves Garlic - minced
1 thumb Ginger - minced
1 Bell Pepper - julienne
1 medium Carrot - julienne
1 cup Bean Sprouts, rinsed
1/4 head Cabbage - julienne
2 Green Onions - chopped

Sauce

2 teaspoons Shaoxing Wine
2 teaspoons Fish Sauce
2 teaspoons Sesame Oil
2 teaspoons Soy Sauce

Seasonings

1 teaspoon Curry Powder
1/4 teaspoon Sugar
1/4 teaspoon White Pepper
Chili Powder To taste
Salt & Black Pepper to taste

Instructions

Prep

Prepare noodles by placing them in a container and soaking in hot water for 5 minutes or soaking with room temperature water overnight. Once absorbed, cut into 6-8 inch long strands.

Place the egg in a small bowl & beat using a whisk, set aside

Place onion, garlic, ginger, and bell pepper in one bowl and set aside.

Place carrot, bean sprouts, and cabbage in one bowl and set aside.

Mix sauce and seasonings in separate bowls and set aside

Stir fry

Using a wok or deep skillet add one tablespoon of oil and bring to high heat.

Once the oil is hot and smoking, add egg and scramble.

When the egg is finished scrambling, push to the outside edge of the wok or remove to a bowl.

Add a tablespoon of oil, bring to a smoking heat, then add onion, garlic, ginger, and bell pepper cook for 2-3 minutes.

When finished cooking, toss with the egg before pushing to the outside edge of the wok or remove to the bowl with the egg.

Add a tablespoon of oil, bring to a smoking heat, then add the shrimp, cook for 1-2 minutes.

When finished cooking, toss with the egg and onion mixture before pushing to the outside edge of the wok or remove to the bowl with the egg and onion mixture.

Add a tablespoon of oil, bring to a smoking heat, and the carrot, bean sprouts, and cabbage cook for 1-2 minutes.

When finished cooking, toss with the egg, onion, Chinese sauces and shrimp.

Add the noodles, spices, and sauce, mix everything and cook for 2-3 minutes.

Remove from the heat, serve with chopped green onions sprinkled on top.