Singapore Curried Noodles

Ingredients

  • 110g dried rice noodles
  • 1/4 cup chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 clove garlic, minced
  • 1 shallot, sliced finely
  • 1/2 red pepper, chopped
  • 1 stalk celery, julienned
  • 130g shiitake mushrooms, sliced
  • 2 tsp curry powder
  • 18 snow peas
  • 275g shrimp
  • Vegetable oil

Method

  1. Soak the rice noodles in warm water for at least 5-10 minutes
  2. Prep all the ingredients.  
  3. Drain the water from the rice noodles
  4. Mix together the soy sauce, fish sauce and chicken broth
  5. Heat wok.  Cook shrimp with a little vegetable oil, without stirring so they sear, turning each once, until they reach 120F internal temperature.  Don't crowd the shrimp or they will steam and not sear.  Remove shrimp from wok and set aside
  6. Add some more oil, then add garlic & shallot, stir for 1 minute.  
  7. Add mushrooms, about 2 minutes
  8. Add red pepper, celery and snow peas, about 30 seconds
  9. Make some space in the wok, then add a splash of oil, and then the curry powder, until the curry powder is fragrant.  Then add liquids and noodles
  10. Bring to boil and cook until sauce thickens.  Add shrimp back to wok about a minute before finishing, to reheat the shrimp
  11. Serve immediately

Notes

  • The original recipe called for rice wine or sherry instead of fish sauce.  We normally just have fish sauce on hand, so that's what we use
  • Usually I use half a small onion instead of shallot
  • I don't actually count the snow peas, but did so just so I could give a measurement
  • Based on a recipe by Grace Young that I clipped from Metropolitan Home.  I bought the magazine for renovation inspiration and it happened to have this recipe

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