Singapore Noodles with Shrimp
Ingredients
- 2 teaspoons sesame oil
- 2 tablespoons soy sauce,
- 2 tablespoons seasoned rice vinegar
- 6 ounces rice vermicelli noodles
- 2 large eggs
- 3 tablespoons peanutoil
- 2 tablespoons ginger
- 1 clove garlic,
- 2 carrots, carrots,
- 1 pepper jalapeño
- 1/2 onion sweet onion,
- 1/2 teaspoon salt,
- 4 ounces baked ham
- 1/2 pound napa cabbage
- 4 scallions scallions
- 1/2 pepper red bell pepper
- 2 teaspoons curry powder
- 1/2 pound shrimp,
- 2 tablespoons cilantro leaves,
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Instructions
- In a bowl, combine the sesame oil, soy sauce, and rice vinegar.
- Bring a large saucepan of water to a boil, add the noodles, and use tongs to turn them so they are submerged. Cook for 2 minutes, or until they are tender but still have some bite (they will cook a little more once you add them to the skillet).,Drain, rinse with cold water, and use scissors to snip the noodles several times to break them up into shorter lengths.
- In a small bowl whisk together the eggs. Heat the skillet or Dutch oven over medium heat. Add 1 tablespoon of the peanut or canola oil. Add the eggs and scramble them for 2 minutes, or until they form large, soft curds. Transfer them from the pan to a plate or bowl.
- Add 1 tablespoon of the remaining oil to the pan. When it is hot, add the ginger, garlic, carrots, jalapeño, onion, and salt. Cook, stirring constantly, for 2 minutes or until the vegetables start to soften.
- Sprinkle the vegetable mixture with the remaining 1 tablespoon peanut or canola oil. When the oil is hot, add the ham, cabbage, scallions, red pepper, and curry powder to the pan. Cook, stirring constantly, for 1 minute.,Add the shrimp and cook, stirring, for 3 more minutes or until the shrimp are bright pink and cooked through.
- Add the eggs, the sauce mixture, and half the noodles to the pan. Toss for 1 minute.,Add the remaining noodles and continue tossing for 1 minute more until they are thoroughly combined and the mixture is heated through.
- Taste for seasoning and add more salt or soy sauce, if you like. Sprinkle with cilantro leaves and serve.
Source
Original recipe: View Original