Singapore Noodles
PREPARATION – minutes
COOK TIME – minutes
SERVINGS 4
EPISODE 10
Ingredients:
- vermicelli rice noodles, half bag (5-7 ounces)
- 1 bag jumbo raw black tiger shrimp, frozen
- 2 eggs, beaten
- 2 cloves garlic, finely minced
- 1 cup napa cabbage, shredded
- 1 medium carrot, shredded
- 1 small red onion, thinly sliced
- 1.5 tbsp curry powder
- ¼ tsp brown sugar
- 2-4 tbsp chicken stock or water (optional)
- ½ tsp sesame oil
- 1.5 tsp soy sauce
- 2 scallions, thinly sliced
- olive oil
- salt and pepper to taste
Instructions:
1. In a large bowl, submerge entire bag of frozen shrimp in hot water for at least 2 hours before class to thaw shrimp. If possible, place shrimp in refrigerator (if storing in freezer) the night before to thaw
2. Once thawed, gently remove shell from flesh, rinse and cut along back of shrimp with a pairing knife to expose black vein and remove under slow running water. Place on paper towel lined plate to remove excess moisture and set aside until ready for use
3. In a large bowl, soak rice noodles in boiling water until soft (follow package instructions)
4. Drain noodles and rinse with cold water. Coat with a tbsp olive oil to prevent sticking with pair of thongs
5. Drizzle 1 tbsp olive oil in a large skillet over medium heat and cook eggs until edges bubble slightly along sides in order to flip and lightly cook other side. Fold eggs in half and cut into thin strips. Set aside for later use
6. Season shrimp with salt and pepper in a mixing bowl
7. Drizzle 1 tbsp olive oil in same skillet and season sear shrimp for 1 minute or until they turn slightly pink on each side. Remove from heat quickly and reserve for later use
8. Stir fry cabbage, carrots for 30 seconds, add onions and sweat lightly then drizzle in chicken broth
9. In a small bowl, mix together garlic, curry powder, sugar, soy sauce, sesame oil, salt and pepper
10. Pour in with noodles, shrimp and eggs and mix well
11. Add scallions and red onions and continue stir frying for another 30 seconds and serve
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