Easy Singapore Noodles with Shrimp Recipe

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

Instructions

For the nectarous shallot, look for Vidalia, OSO nectarous, or Walla Walla.

The super-nectarous varieties are more suited to this mix gently-shallow fry because at the end of culinary preparation, the shallot still has a slight crunch.

Make the gravy: In a container, combine the sesame oil, soy gravy, and rice acetic liquid.

make the rice noodles: Bring a large saucepan of aqua to a heat to boiling point, introduce the noodles, and use tongs to turn them so they are submerged.

make for 2 mins, or until they are soft but still have some bite (they will make a little more once you introduce them to the skillet).

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

Scramble the eggs: In a small container whip together the eggs.

bring to temperature the skillet or Dutch oven over medium bring to temperature.

introduce 1 tablespoon of the peanut or canola oil.

introduce the eggs and scramble them for 2 mins, or until they form large, soft curds.

Transfer them from the wok to a plate or container.

make the vegetables: introduce 1 tablespoon of the remaining oil to the wok.

When it is fiery, introduce the ginger, garlic, carrots, jalapeño, shallot, and seasoning.

make, stirring constantly, for 2 mins or until the vegetables start to soften.

introduce the remaining components: shower the veggie mixture with the remaining 1 tablespoon peanut or canola oil.

When the oil is fiery, introduce the ham, cabbage, scallions, red pepper, and curry ground mix to the wok.

make, stirring constantly, for 1 minute.

introduce the shrimp and make, stirring, for 3 more mins or until the shrimp are bright pink and cooked through.

introduce the noodles in batches: introduce the eggs, the gravy mixture, and half the noodles to the wok.

Toss for 1 minute.

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

enjoy: salty profile for seasoning and introduce more seasoning or soy gravy, if you like.

shower with cilantro leaves and enjoy.

Master Chef

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Easy Singapore Noodles with Shrimp Recipe

14 Min Prep

12 Min Cook

5 Servings

Non-Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

Easy Singapore Noodles with Shrimp Recipe

14 Min Prep

12 Min Cook

5 Servings

Non-Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

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