Wednesday, June 4, 2014

Singapore Noodles with Shrimp


I have been on a shrimp and noodle kick the last few days.  It  falls under the 30 minute meal mark for me because noodles and shrimp cook pretty fast.  I decided to revisit one of my favorite noodle dishes from the past, Singapore Noodles.  If I ever go to a Chinese Restaurant Buffet I always try the Singapore noodles.  I love the flavors of curry with the vegetables and rice sticks.  I made this dish  and fell in love with it all over again. I used extra thin egg noodles instead of rice sticks and it came out great.  The best part is I only used 2Tbs of oil for the entire wok.  Can you say the same about the restaurant noodles?   I'm a big believer of making your own take out at home-- not only does it cost a fraction of the price, but you can control the quality and nutrition too.

1 (12oz) package of extra thin egg noodles
1lb of cleaned raw shrimp (frozen is fine)
2 cloves of garlic grated
2Tbs of ginger grated
1 medium onion chopped
1 green bell pepper chopped
1/2 red bell pepper chopped (or red chilies)
1 serrano or green chili sliced
1 bunch of scallions (white and green parts)
1 cup of frozen green peas
1 tsp of red chili flakes (or to taste)
1-2 Tbs of Vietnamese Curry powder (see note)
1/4 cup of soy sauce
1-2 Tbs of of fish sauce

Notes on noodles:
Traditionally rice sticks are used for this dish.  I decided to go with an extra thin egg noodle.  You can also substitute thin spaghetti. Cook the pasta according to the package instructions.  Be careful not to overcook the pasta (you want it just shy of al dente).  These noodles cooked in boiling water for 4 minutes. I rinsed them with cold water after draining them to stop the cooking process.  I also did not salt the noodles because I wanted them to absorb the soy sauce and fish sauce later that salt the dish.

Notes on the curry powder:  The curry powder is the main flavoring to the dish so it is important to get a right kind.  You cannot use any Indian type curry powder because it will not flavor the dish properly.  I actually used a Vietnamese brand of curry powder because it delivered the right balance of spices. If you cannot buy Vietnamese curry powder, try a mix of Indian Madras and some Chinese Five Spice to get the flavors of the star anise, fennel and cinnamon flavors.  I have provided a link below on how to make Vietnamese curry powder: How to make Vietnamese Curry Powder Link.

In a large wok or frying pan, heat 2Tbs of canola oil.  Add your chopped onions, scallion whites and peppers.  Stir Fry for 2-3 minutes.  Next add your ginger and garlic and stir fry for 1-2 minutes.  I actually used 2 Tbs of my pre-made ginger-garlic paste.  For the recipe: ginger-garlic-paste

Next add your curry powder and red chili flakes.  I suggest you start with 1Tbs of curry powder.  Once the flavors bloom, taste and see if you think you need more.  I added 2Tbs total. Next add your shrimp and frozen peas.  Stir fry until the shrimp start to pink up and become almost cooked through.

Next add your soy sauce and fish sauce.  If you do not have fish sauce add more soy sauce.  I personally like the combination of both flavors. Now the fish and soy sauce are the "salt" in your dish.  So I suggest you season with them according to your taste.   Also add some of the scallion greens here.  Leave a few pieces for garnish.
Add your cooked noodles to the pan and toss with all the ingredients.  Toss for a few minutes. Taste for seasoning and if everything is fine, your dish is done.  Garnish with remaining scallions greens. Enjoy.

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  1. I have bookmarked today's noodles and yesterday's! The only thing is...which am I supposed to make first? LOL!

  2. My girlfriend loves dishes like this

  3. This looks way too good my friend, I am on dire need of noodles now :D
    So talented!

    Choc Chip Uru

  4. I think I can gobble up this plate of noodles in a New York minute. The prawns look awesome.

  5. With the traditional Top 9 going by the wayside I am so happy to see this beautiful dish here today. Congratulations!!

    1. It feels bittersweet... I'm going to miss the old Foodbuzz format and Top 9! Hope you have a wonderful day. :)

  6. Ah.. this is such a tease! I'm a big fan of shrimp anything! And this would make for a perfect meal.

  7. Singapore Rice Noodles are one of my "go to" orders when I'm eating out, but I'd seriously never thought about making them myself for some reason! This recipe looks great (and easy, thank you!), will definitely have to try it out.

  8. Congrats on the Foodista feature!

  9. lipsmacking noodles..they look tempting..

  10. That is an absolutely beautiful dish with tons of great flavor. Great job :)

    Happy Blogging!
    Happy Valley Chow

  11. You know I am on a noodle trip too since it's the fastest I can make without standing too long over the stove in this heat. Glad to add your recipe to my collection and it will save me time so I won't have to think what to make for dinner next time. Thanks for sharing!

  12. Oh man I love 30 minute meals and noodles are my jam! These look amazing, Ramona!

  13. I haven't had noodles for a while, thanks for reminding me!

  14. For a very long time now I have been wishing to visit Vietnam. Honestly, all thanks for the Green Vietnam visa, I was able to get there quite easily! You should totally consider them if looking for a Vietnam visa.

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