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Singapore Rice Noodles

5.0(29)

This popular rice noodle dish has moved up the Malay peninsula to China and became an important part of Chinese cuisine. Make sure all the ingredients are prepped before you start to cook. This recipe is very authentic!

by glynn117·published 2004-02-17

Open original recipe

One Dish Meal

Servings

4 serving(s)

Total time

1h 15m

prep 1h

Calories / serving

598 kcal

Ingredients (21)

serves

7 -8 ounces fine dried noodles (rice sticks)noodle
3 large eggsegg
2 tablespoons curry powdercurry
2 teaspoons oriental sesame oiloil
5 tablespoons peanut oil or 5 tablespoons vegetable oiloil
8 ounces medium shrimp, shelled and deveinedshrimp
4 ounces raw lean pork, trimmed and cut into 1/4 inch julienne
4 ounces boneless skinless chicken breasts, cut into 1/4 inch juliennechicken-breast
1 tablespoon minced fresh gingerginger
1 garlic clove, mincedgarlic
1 -2 fresh hot chili pepper, partly seeded and sliveredpepper
3 ounces Chinese barbecue pork or 3 ounces smoked ham, cut into 1/4 inch julienne
1/2 red bell pepper, cut into 1/4 inch juliennebell-pepper
1/2 green bell pepper, cut into 1/4 inch juliennebell-pepper
12 whole scallions, cut diagonally into 1 1/2 inch lengthsscallion
1 1/2 cups fresh bean sprouts or 1 1/2 cups shredded napa cabbagecabbage
1/2 cup chicken brothchicken-broth
3 tablespoons soy saucesoy-sauce
2 tablespoons dry sherrysherry
1 pinch saltsalt
2 tablespoons chopped fresh cilantrocilantro

01Bring a large pot of water to a boil.
02Drop in the rice noodles and boil until tender but firm to the bite, 1 to 2 minutes.
03Drain and rinse under cold water.
04Let the noodle air-dry and firm up in a colander for at least 30 minutes or as long as 2 to 3 hours; toss occasionally.
05When you are ready to prepare the dish, whisk together the eggs, 1/2 teaspoon of the curry powder, and all of the sesame oil until blended.
06Spoon 1/2 tablespoon of the peanut or vegetable oil into a heavy skillet or wok set over moderately high heat.
07Pour in the egg mixture and immediately reduce the heat to low.
08Scramble the eggs until just set; turn out onto a plate and reserve.
09Return the skillet to moderately high heat and spoon in 1/2 tablespoon of the oil.
10Add the shrimp and stir fry until just barely cooked, about 1 minute (they will cook more later).
11Remove the shrimp and reserve in a small bowl.
12Return the skillet to moderately high heat and spoon in 1 tablespoon of the oil.
13Add the pork and chicken and stir fry until just cooked, about 1 minute.
14Remove and reserve in a small bowl.
15Place a large, heavy wok over high heat.
16When very hot, spoon in 2 tablespoons of the oil.
17Add the ginger, garlic, chilies, and the remaining curry powder.
18Stir fry until fragrant, about 30 seconds.
19Add the Chinese pork or ham and red and green bell peppers and stir fry for 30 seconds.
20Sprinkle on 1 to 2 tablespoons of water and cook until it boils away.
21Push the ingredients to the sides of the wok and add the remaining 1 tablespoon oil.
22Add the scallions, bean sprouts, and noodles and toss over high heat until very hot, about 30 seconds.
23Pour in the chicken broth and bring to a boil.
24Return the shrimp, pork, and chicken to the wok and add the soy sauce and sherry.
25Toss well and add the salt and the reserved scrambled eggs.
26Sprinkle on the cilantro and turn out onto a larger platter.
27Serve hot.