Singapore Rice Noodles Recipe
The origin of the Singapore Rice noodles is somewhat fuzzy, but most likely Singapore rice noodles are as Cantonese as a bowl of wonton noodle soup. There is a higher probability of finding this dish sold at a open-air food stall in Hong Kong than in Singapore.
The key to making the perfect Singapore rice noodle is cooking with the right nice noodle (they may also be called rice vermicelli). There are various brands and sizes of Rice noodles available. But while picking from the varieties available ensure you go for a thin rice noodle. When buying rice noodles go for the ones that list only water and rice in the ingredients. The ones made with tapioca flour are a bit starchy for stir-frying.
After getting the right rice noodles, the preparation of the Singapore rice noodles becomes easy from there on.
Meat and veggies are also integral in making the perfect Singapore Rice noodles.
I strongly advise that you cook the ingredients in small quantities at a time. High heat is needed for the stir-frying process and overloading the wok reduces temperature.
- 115g shrimp shelled, deveined and washed in cold water
- 90ml canola or vegetable oil, divided into 2 (2/3 and 1/3)
- 45ml Asian fish sauce, divided
- 2 medium-sized cloves garlic, minced
- 1 bundle(155g)of dried rice stick noodles
- 1 tablespoon curry powder
- 15ml Soy Sauce
- 15ml Shaoxing wine
- ¼ teaspoon ground white pepper
- ¼ teaspoon sugar
- 2 large eggs mixed together with a pinch of table salt
- ½ medium carrot, peeled and sliced
- 2 scallions, thinly sliced
- 30ml toasted sesame oil
- 12 snowpeas, stemmed and sliced thinly
- ½ medium red bell pepper, seeded and thinly sliced
- Place shrimps in a small bowl just after drying them with paper towels. Add ½ teaspoon fish sauce and 1 teaspoon canola oil. Refrigerate after thoroughly mixing.
- Put rice noodles inside a bowl and pour boiling water over it. Leave until it is soft. Noodles should be drained in a colander before being transferred to a wire rack-lined baking sheet with a rim. Noodles should be evenly spread before being sliced in two using scissors.
- Put garlic, soy sauce, Shaoxing wine, white pepper, sugar and remaining fish sauce in a bowl and mix together. Set aside sauce after thoroughly mixing and thinning with 2 teaspoons water.
- Put 1 teaspoon canola oil in a non –stick sauce pan or wok over high heat until smoking, tilting the pan to swirl the oil. Add eggs and cook for about 10 seconds without stirring. Turn egg continuously using a spoon or spatula until it firms up. Set eggs aside in a big bowl after breaking them into small pieces.
- Clean the wok. 2 tablespoons of oil is added, and the wok is heated to high until smoking. Saute the shrimp for about a minute adding the onion and roast pork. Pour in the red bell pepper and snow peas for another 30 seconds before adding the chopped Salt the mixture, then add the remaining 1 teaspoon curry powder and toss until the spice is evenly distributed. Scrape the wok’s content into an egg bowl
- Wipe the wok clean once more. The final 2 table spoons of canola oil remaining should be heated over high heat until it starts to smoke. For 30 seconds, stir-fry the rice-stick noodles. If required, add one or teaspoons of water at a time to assist dispersed the sauce as you stir in the sauce until the curry powder is evenly distributed. Stir-fry vegetables, egg, shrimp, roast, pork and other ingredients in the pan, ensuring that everything is well combined.
Remove the food from the fire and salt and sesame oil and combine thoroughly.
Serve while hot.