Singapore Noodles with Shrimp
For the sweet onion, look for Vidalia, OSO Sweet, or Walla Walla. The super-sweet varieties are more suited to this stir-fry because at the end of cooking, the onion still has a slight crunch. Make…
- Prep
- 30 min
- Cook
- 54 min
- Total
- 1 hr 24 min
- Servings
- 4
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
For the sweet onion, look for
For the sweet onion, look for Vidalia, OSO Sweet, or Walla Walla. The super-sweet varieties are more suited to this stir-fry because at the end of cooking, the onion still has a slight crunch.
Make the sauce: In a bowl
Make the sauce:
In a bowl, combine the sesame oil, soy sauce, and rice vinegar.
Cook the rice noodles: Bring a
Cook the rice noodles:
Bring a large saucepan of water to a boil, add the noodles, and use tongs to turn them so they are submerged. Cook for 2 minutes, or until they are tender but still have some bite (they will cook a little more once you add them to the skillet).
Drain, rinse with cold water, and
Drain, rinse with cold water, and use scissors to snip the noodles several times to break them up into shorter lengths.
Scramble the eggs: In a small
Scramble the eggs:
In a small bowl whisk together the eggs. Heat the skillet or Dutch oven over medium heat. Add 1 tablespoon of the peanut or canola oil. Add the eggs and scramble them for 2 minutes, or until they form large, soft curds. Transfer them from the pan to a plate or bowl.
Cook the vegetables: Add 1 tablespoon
Cook the vegetables:
Add 1 tablespoon of the remaining oil to the pan. When it is hot, add the ginger, garlic, carrots, jalapeño, onion, and salt. Cook, stirring constantly, for 2 minutes or until the vegetables start to soften.
Add the remaining ingredients: Sprinkle the
Add the remaining ingredients:
Sprinkle the vegetable mixture with the remaining 1 tablespoon peanut or canola oil. When the oil is hot, add the ham, cabbage, scallions, red pepper, and curry powder to the pan. Cook, stirring constantly, for 1 minute.
Add the shrimp and cook, stirring
Add the shrimp and cook, stirring, for 3 more minutes or until the shrimp are bright pink and cooked through.
Add the noodles in batches: Add
Add the noodles in batches:
Add the eggs, the sauce mixture, and half the noodles to the pan. Toss for 1 minute.
Add the remaining noodles and continue
Add the remaining noodles and continue tossing for 1 minute more until they are thoroughly combined and the mixture is heated through.
Serve: Taste for seasoning and add
Serve:
Taste for seasoning and add more salt or soy sauce, if you like. Sprinkle with cilantro leaves and serve.
Recipe data from TheMealDB (themealdb.com) · Original source
Read it through first
Skim all 11 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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