Singapore Noodles with Shrimp

Name: Singapore Noodles with Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 tsp Sesame Seed Oil; 2 tablespoons Soy Sauce; 2 tablespoons Seasoned Rice Vinegar; 6 oz Vermicelli Rice Noodles; 2 large Egg; 2 tblsp Ground Ginger; 1 clove finely chopped Garlic; 2 Carrots; 1 sliced Jalapeno; 1/2 Onion; 1/2 tsp Salt; 4 oz Ham; 1/2 Napa Cabbage; 4 Scallions; 1/2 Red Pepper; 2 tsp Curry Powder; 1/2 lb Shrimp; 2 tablespoons Cilantro Leaves

Non-Veg📍Chinese🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Seafood

Ingredients for Singapore Noodles with Shrimp

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Sesame Seed Oil

2 tsp

Soy Sauce

2 tablespoons

Seasoned Rice Vinegar

2 tablespoons

Vermicelli Rice Noodles

6 oz

Egg

2 large

Ground Ginger

2 tblsp

Garlic

1 clove finely chopped

Carrots

Jalapeno

1 sliced

Onion

1/2

Salt

1/2 tsp

Ham

4 oz

Napa Cabbage

1/2

Scallions

Red Pepper

1/2

Curry Powder

2 tsp

Shrimp

1/2 lb

Cilantro Leaves

2 tablespoons

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.

Step-by-Step Instructions

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, combine the sesame oil, soy sauce, and rice vinegar.

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 use scissors to snip the noodles several times to break them up into shorter lengths.

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 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 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, for 3 more minutes or until the shrimp are bright pink and cooked through.

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 tossing for 1 minute more until they are thoroughly combined and the mixture is heated through.

Serve:

Taste for seasoning and add more salt or soy sauce, if you like. Sprinkle with cilantro leaves and serve.