Singapore Noodles
Featured Recipe by DiscerningTaste
Added:(5/10/2008)
Description: Spicy rice noodles with a curry sauce. You can swap the shrimp for meat, tofu or other veggies.
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1/2 pound Rice Vermicelli
1 pound Shrimp, Medium sized, shelled and deveined.
2 cups Mung Bean Sprouts
2 cups Napa Cabbage, shredded
2 Carrots
2 Green Onions, sliced
3 tsp Ginger, minced
1/4 cup Chicken Broth, can substitute vegetable broth or water
1/2 tsp Brown Sugar
1/2 tsp Salt
1/4 tsp Black Pepper
4 Tbsp Vegetable Oil, For stir frying. Can substitue any neutural oil.
1 1/2 Tbsp Curry Powder, Adjust to taste. Vietnamese brands are best for this recipe.
Soak the rice noodles in warm water for 15 - 20 minutes, or until they have softened. Drain the noodles in a colander. Prepare the remainder of the ingredients while the noodles are soaking.Shell and devein the shrimp if needed. Soak the shrimp in warm salted water for 5 minutes. Drain thoroughly.
Clean all the vegetables. Rinse and drain the bean sprouts. Cut the red bell pepper in half, remove the seeds and cut into thin strips. Shred the Napa cabbage. Peel the carrots and cut into thin slices. Cut the green onion into thin slices. Mince the ginger.
Prepare the sauce by whisking together the water or chicken broth with the brown sugar and salt and pepper. Set aside.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the shrimp. Stir-fry the shrimp until they turn pink. Remove from the wok.
Heat 2 tablespoons oil in the wok. When the oil is hot, add the curry powder. Stir-fry for about 30 seconds, then add the ginger and stir-fry until the ginger is aromatic. Stir-fry the vegetables, beginning with the carrot, then adding the red bell pepper, and the Napa cabbage. Stir in the bean sprouts. Stir-fry for about 20 seconds and then add the shrimp back into the pan with the noodles. Stir in the green onions.
Pour the sauce over, tossing the ingredients so that they are absorbed with the sauce. Add a bit more water or chicken broth if the mixture becomes too dry. Taste and adjust the seasoning, adding more sugar, salt, pepper or curry powder as desired. Cook until the sauce is absorbed. Serve hot.
Clean all the vegetables. Rinse and drain the bean sprouts. Cut the red bell pepper in half, remove the seeds and cut into thin strips. Shred the Napa cabbage. Peel the carrots and cut into thin slices. Cut the green onion into thin slices. Mince the ginger.
Prepare the sauce by whisking together the water or chicken broth with the brown sugar and salt and pepper. Set aside.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the shrimp. Stir-fry the shrimp until they turn pink. Remove from the wok.
Heat 2 tablespoons oil in the wok. When the oil is hot, add the curry powder. Stir-fry for about 30 seconds, then add the ginger and stir-fry until the ginger is aromatic. Stir-fry the vegetables, beginning with the carrot, then adding the red bell pepper, and the Napa cabbage. Stir in the bean sprouts. Stir-fry for about 20 seconds and then add the shrimp back into the pan with the noodles. Stir in the green onions.
Pour the sauce over, tossing the ingredients so that they are absorbed with the sauce. Add a bit more water or chicken broth if the mixture becomes too dry. Taste and adjust the seasoning, adding more sugar, salt, pepper or curry powder as desired. Cook until the sauce is absorbed. Serve hot.
This Recipe is by:
DiscerningTaste
discerningtaste.net
DiscerningTaste
discerningtaste.net
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