Singapore Noodles with Shrimp

Seafood · Chinese classic.

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

Method

1. Continue cooking — For the sweet onion, look for Vidalia, OSO Sweet, or Walla Walla.
2. Fry — The super-sweet varieties are more suited to this stir-fry because at the end of cooking, the onion still has a slight crunch.
3. Continue cooking — Make the sauce: In a bowl, combine the sesame oil, soy sauce, and rice vinegar.
4. Bring to a boil — 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.
5. Add ingredients — 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).
6. Drain — Drain, rinse with cold water, and use scissors to snip the noodles several times to break them up into shorter lengths.
7. Whisk — Scramble the eggs: In a small bowl whisk together the eggs.
8. Heat the pan — Heat the skillet or Dutch oven over medium heat.
9. Add ingredients — Add 1 tablespoon of the peanut or canola oil.
10. Add ingredients — Add the eggs and scramble them for 2 minutes, or until they form large, soft curds.
11. Continue cooking — Transfer them from the pan to a plate or bowl.
12. Add ingredients — Cook the vegetables: Add 1 tablespoon of the remaining oil to the pan.

More China recipes

• Kung Pao Chicken
• Pork Dumplings
• Egg Fried Rice
• Mapo Tofu
• Sweet and Sour Pork
• Chow Mein