Ingredients
-
8
-
1/2
-
1
-
1
-
3
-
1
-
1
-
1/4
-
4
-
1
-
-
-
-
-
Directions
Singapore Noodles, My local Chinese restaurant makes a wonderful version and this recipe, from Stir-Frying to the Sky;s Edge by Grace Young, is the closest to it that I have found. The barbecued Chinese pork can be found in Chinese markets, but I make my own, Recipe #269360 . I do not use the bell pepper and use perhaps half the scallions. While it’s best hot out of the wok, I happily munch it stone-cold., This made a really delicious and flavorful dinner. Used thinly sliced flank steak since I didn’t have access to the pork and I substituted red bell pepper for green. Used some larger shrimp as I had them on hand. Definitely a keeper and one I will make again. Made for PRMR, February, 2014., Based on earlier reviews I doubled the sauce part, kept noodles at 8 oz dry, omitted salt, pepper and sugar, added snow peas and increased the pork. This made for an extremely satisfying meal that could easily feed 3 adults, possibly 4 adults. I do think that the recipe is heavy on noodles which is why I doubled the sauce. Nice and spicy with the hot pepper flakes. I will for sure be making this again
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Steps
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1
Done
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Soak the Noodles in a Large Pan or Bowl With Enough Warm Water to Cover For 20 Minutes or Until They Are Soft and Pliable. Drain in a Colander, Shaking Well to Remove Excess Water. Using Kitchen Shears, Roughly Cut the Noodles Into 6 to 8 Inch Long Pieces. |
|
2
Done
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in a Small Bowl, Combine the Broth, Soy Sauce and Rice Wine. |
|
3
Done
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Heat a 14 in Wok Over High Heat Until a Bead of Water Vaporizes Within 1 to 2 Seconds of Contact. Swirl in 1 Tbl of the Oil, Add the Garlic, Ginger, and Pepper Flakes, Then, Using a Spatula, Stir-Fry 10 Seconds or Until the Aromatics Are Fragrant. |
|
4
Done
|
Add the Shrimp and Stir-Fry 1 Minute or Until the Shrimp Have Just Turned Pink/Orange but Are not Cooked Through. Transfer the Shrimp to a Plate. |
|
5
Done
|
Swirl the Remaining 2 Tbl Oil Into the Wok, Add the Bell Peppers and Stir Fry 30 Seconds or Until the Peppers Are Bright Green. Add the Curry Powder and Stir-Fry 5 Seconds or Until the Curry Is Fragrant. |
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6
Done
|
Swirl the Broth Mixture Into the Wok, Add the Drained Noodles, and Stir-Fry Until They Are Completely Coated in the Curry Mixture. Sprinkle on the Salt,, Sugar, and Pepper and Stir-Fry 1 to 2 Minutes, or Until the Noodles Are Just Tender. |
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7
Done
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Add the Shrimp and Pork and Stir-Fry 1 to 2 Minutes or Until the Shrimp Are Just Cooked Through and All the Liquid Has Been Absorbed by the Noodles. |
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8
Done
|
Stir in the Scallions and Serve. |
