Singapore Noodles

Name: Singapore Noodles
Ingredients: 1/4 pound shrimp, shelled, deveined, and rinsed under cold water; 2 tablespoons plus 4 teaspoons canola or vegetable oil, divided; 2 1/2 teaspoons Asian fish sauce, divided; 1 bundle (about 5 1/2 ounces) dried rice stick noodles (see note above); 2 medium cloves garlic, minced; 1 teaspoon soy sauce; 1 teaspoon Shaoxing wine; 1/4 teaspoon ground white pepper; 1/4 teaspoon sugar; 2 eggs, beaten with two pinches kosher salt; 1/4 pound Chinese roast pork (char siu) or ham, cut into thin strips; 1/4 medium onion, very thinly sliced; 1/2 medium red bell pepper, stemmed, seeded and julienned; 12 snow peas, stemmed, tough strings removed, and slice thinly on the bias; 1/2 medium carrot, julienned; 1 tablespoon curry powder, divided; Kosher salt; 2 scallions, sliced very thinly on the bias; 2 teaspoons toasted sesame oil

Singapore Noodles was pinched from <a href="http://www.seriouseats.com/recipes/2015/05/singapore-curry-noodles-stir-fry-recipe.html" target="_blank">www.seriouseats.com.</a>

"Curry-flavored rice noodles. [Photographs: Shao Z.] It's not entirely clear where Singapore noodles—the stir-fried curried rice noodles with shrimp, pork, and vegetables—come from, though it's unlikely Singapore is the source. Regardless, they're a stir-fry classic, and are easy to make at home. Here's what you need to know, from how to choose the right rice noodles to how to make the stir-fry work on a home burner. A Chinese restaurant classic (that's probably not from Singapore) Why This Recipe Works * Cooking the stir-fry in batches allows the wok to maintain high heat even over lower-power home burners. * Seasoning the shrimp, pork, and vegetables with curry first, and then the noodles second, ensures all ingredients are well seasoned. Notes: Look for rice noodles with the words "kong moon" on the label (Kong Moon, also romanized as jiangmen, is a city in the Guangdong region of China). There are a few brands that make kong moon-style rice noodles. The Double Swallow brand is my personal favorite, but others will work as long as they have that "kong moon" label...."

INGREDIENTS

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1/4 pound shrimp, shelled, deveined, and rinsed under cold water

•

2 tablespoons plus 4 teaspoons canola or vegetable oil, divided

•

2 1/2 teaspoons Asian fish sauce, divided

•

1 bundle (about 5 1/2 ounces) dried rice stick noodles (see note above)

•

2 medium cloves garlic, minced

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1 teaspoon soy sauce

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1 teaspoon Shaoxing wine

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1/4 teaspoon ground white pepper

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1/4 teaspoon sugar

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2 eggs, beaten with two pinches kosher salt

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1/4 pound Chinese roast pork (char siu) or ham, cut into thin strips

•

1/4 medium onion, very thinly sliced

•

1/2 medium red bell pepper, stemmed, seeded and julienned

•

12 snow peas, stemmed, tough strings removed, and slice thinly on the bias

•

1/2 medium carrot, julienned

•

1 tablespoon curry powder, divided

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Kosher salt

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2 scallions, sliced very thinly on the bias

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2 teaspoons toasted sesame oil

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