Singapore Noodles with Shrimp

Summary

Seafood - Chinese

Ingredients

• 2 Egg (large)
  Swaps (2)
• 227 g PrawnsOriginal: 0.5 lb
  Swaps (1)
• 2 tablespoons Soy sauce
  Swaps (1)
• 0.5 Onion
• 1 clove Garlic (finely chopped)
• 2 Carrot
• 0.5 teaspoons Salt
• 2 tablespoons Coriander
• 0.5 Red Pepper
• 1 Jalapeno (sliced)
• 4 Spring Onions
• 2 tablespoons Ground Ginger
• 170 g Rice NoodlesOriginal: 6 oz
• 2 teaspoons Sesame Seed Oil
• 2 teaspoons Curry Powder
• 113 g HamOriginal: 4 oz
• 0.5 Napa Cabbage
• 2 tablespoons Seasoned Rice Vinegar

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

1. 1

   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.

2. 2

   Make the sauce:

3. 3

   In a bowl, combine the sesame oil, soy sauce, and rice vinegar.

4. 4

   Cook the rice noodles:

5. 5

   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).

6. 6

   Drain, rinse with cold water, and use scissors to snip the noodles several times to break them up into shorter lengths.

7. 7

   Scramble the eggs:

8. 8

   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.

9. 9

   Cook the vegetables:

10. 10

    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.

11. 11

    Add the remaining ingredients:

12. 12

    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.

13. 13

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

14. 14

    Add the noodles in batches:

15. 15

    Add the eggs, the sauce mixture, and half the noodles to the pan. Toss for 1 minute.

16. 16

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

17. 17

    Serve:

18. 18

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