Seafood
Singapore Noodles with Shrimp Made Simple
Learn how to prepare Singapore Noodles with Shrimp Made Simple with this simple recipe. Perfect for Seafood and ideal for Chinese lovers....
⏱️
14 Min Prep
🔥
26 Min Cook
🍽️
6 Servings
🥗
Non-Vegetarian
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
1
For the sugary shallot, look for Vidalia, OSO sugary, or Walla Walla.
2
The super-sugary varieties are more suited to this mix gently-cooking vessel-fry because at the end of culinary preparation, the shallot still has a slight crunch.
3
Make the gravy:
In a dish, combine the sesame margarine, soy gravy, and rice acetic liquid.
4
toasty the rice noodles:
Bring a large saucepan of moisture to a bring to a stew, transfer in the noodles, and use tongs to turn them so they are submerged.
5
toasty for 2 mins, or until they are yielding but still have some bite (they will toasty a little more once you transfer in them to the skillet).
6
strain, rinse with cold moisture, and use scissors to snip the noodles several times to break them up into shorter lengths.
7
Scramble the eggs:
In a small dish beat together the eggs.
8
toasty the skillet or Dutch oven over medium toasty.
9
transfer in 1 tablespoon of the peanut or canola margarine.
10
transfer in the eggs and scramble them for 2 mins, or until they form large, soft curds.
11
Transfer them from the cooking vessel to a plate or dish.
12
toasty the vegetables:
transfer in 1 tablespoon of the remaining margarine to the cooking vessel.
13
When it is fiery, transfer in the ginger, garlic, carrots, jalapeño, shallot, and seasoning.
14
toasty, stirring constantly, for 2 mins or until the vegetables start to soften.
15
transfer in the remaining components:
dust the produce mixture with the remaining 1 tablespoon peanut or canola margarine.
16
When the margarine is fiery, transfer in the ham, cabbage, scallions, red pepper, and curry ground mix to the cooking vessel.
17
toasty, stirring constantly, for 1 minute.
18
transfer in the shrimp and toasty, stirring, for 3 more mins or until the shrimp are bright pink and cooked through.
19
transfer in the noodles in batches:
transfer in the eggs, the gravy mixture, and half the noodles to the cooking vessel.
20
Toss for 1 minute.
21
transfer in the remaining noodles and continue tossing for 1 minute more until they are thoroughly combined and the mixture is heated through.
22
offer:
non-sugary profile for seasoning and transfer in more seasoning or soy gravy, if you like.
23
dust with cilantro leaves and offer.
Recipe Information
Cuisine
Chinese
Chinese
Course
Seafood
Seafood
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
40 mins
40 mins
Recipe Time chart
Preparation Time
14 minsCooking Time
26 minsTotal Time
40 minsMaster Chef
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