Singapore Rice Noodles Recipe

Ingredients

• 1/4 pound shrimp, shelled, deveined, and rinsed under cold water
• 1/4 pound Chinese roast pork (char siu) or ham, cut into thin strips
• 2 eggs, beaten with two pinches kosher salt
• 1 bundle (about 5 1/2 ounces) dried rice stick noodles
• 2 1/2 teaspoons Asian fish sauce, divided
• 1 teaspoon soy sauce
• 1 teaspoon Shaoxing wine
• 2 medium cloves garlic, minced
• 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 sliced thinly on the bias
• 1/2 medium carrot, julienned
• 2 scallions, sliced very thinly on the bias
• 4 tablespoons plus 2 teaspoons canola or vegetable oil, divided
• 1 tablespoon curry powder, divided
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon sugar
• 2 teaspoons toasted sesame oil
• Kosher salt (to taste)

Instructions

1. 1

   Prepare the noodles: Soak the dried rice stick noodles in warm water for about 20-30 minutes or until softened but still slightly firm (al dente). Drain and set aside.

2. 2

   Cook the shrimp: Heat 2 teaspoons of oil in a large skillet or wok over medium-high heat. Add the shrimp and cook until they turn pink and opaque, about 2 minutes per side. Remove shrimp and set aside.

3. 3

   Sauté aromatics and spices: In the same skillet, add 2 tablespoons oil. Add minced garlic and sliced onion, stir-frying until fragrant and onions are translucent. Stir in half the curry powder (1/2 tablespoon) to toast it slightly to release flavors.

4. 4

   Scramble the eggs: Push the onion and garlic mixture to the side, pour in beaten eggs, and scramble gently until just cooked through. Mix with aromatics.

5. 5

   Add pork and vegetables: Add Chinese roast pork strips, julienned red bell pepper, julienned carrot, and sliced snow peas. Stir-fry for 2-3 minutes until vegetables are tender-crisp.

6. 6

   Combine noodles and seasonings: Add drained rice noodles to the skillet along with the cooked shrimp. Sprinkle remaining curry powder, 2 teaspoons fish sauce, soy sauce, Shaoxing wine, white pepper, sugar, and kosher salt to taste. Toss well to combine all ingredients evenly and heat through, about 2 minutes.

7. 7

   Finish with oils and scallions: Drizzle toasted sesame oil and remaining 2 tablespoons of canola oil over the noodles. Add sliced scallions and give a final toss. Adjust seasoning if needed.

8. 8

   Serve: Remove from heat and serve hot immediately for the best flavor and texture.