Singapore Rice Noodles Recipe

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 ⅓ tbsp or 47g

• Fish sauce

  Ready-to-serve

  2 ½ tsp or 15g

• Rice noodles

  Dry

  100g

• Garlic

  Raw

  2 cloves, minced or 6g

• Soy sauce

  Regular sodium, Shoyu

  1 tsp or 5g

• Wine

  Alcoholic beverage, dessert, sweet

  ³⁄₁₆ fl oz or 5g

• Pepper

  Spices, white

  ¼ tsp, ground or 0.6g

• Sugar

  White, granulated sugar

  ¼ tsp or 1g

• Pork leg (ham), whole

  Fresh, separable lean and fat, raw

  ¼ lb or 113g

• Onions

  Raw

  ¼ medium or 28g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Peas

  Green, raw

  1.2kg

• Carrots

  Raw

  ½ medium or 31g

• Curry powder

  Spices

  1 tbsp or 6g

• Salt

  Table

  1 dash or 0.4g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

• Egg

  Whole, fresh eggs

  2 large or 100g

Directions

1. Pat shrimp dry with paper towels and place in a small bowl. Add 1 teaspoon canola oil and 1/2 teaspoon fish sauce. Mix well and set aside in the refrigerator.
2. Place rice noodles in a large bowl and cover with boiling water. Let stand for 5 minutes. Drain noodles in a colander, rinse with cold running water, then drain until dry. Using scissors, cut the bundle of noodles in half.
3. Place garlic in a small bowl and add soy sauce, Shaoxing wine, white pepper, sugar, and remaining 2 teaspoons fish sauce. Mix well and set sauce aside.
4. Heat 1 teaspoon canola oil in a wok or nonstick skillet over high heat, tilting to swirl oil, until smoking. Add eggs and let cook undisturbed for about 10 second, then gently move the eggs back and forth with a spatula until they start to firm up. Break the eggs into small pieces, then set aside in a large bowl.
5. Wipe wok clean. Return wok to high heat, add 2 teaspoons oil and heat until smoking. Add shrimp and stir-fry for 30 seconds. Add roast pork and onion and continue to stir-fry for another 30 seconds. Add red bell pepper and snow peas and stir for another 30 seconds, then add carrots. Add 1 teaspoon curry powder, season with salt, and cook, tossing, until curry is evenly distributed. Scrape wok contents into bowl with eggs.
6. Wipe the wok clean again. Heat remaining 2 tablespoons canola oil over high heat until smoking. Add the rice-stick noodles and stir-fry for 30 seconds. Add the sauce and remaining 2 teaspoons curry powder. Stir until the curry powder is evenly distributed. Return egg, shrimp, roast pork, and vegetables to wok and stir-fry until everything is evenly combined, about 30 seconds. Season with salt and remove from heat. Add scallions, drizzle with sesame oil, mix well, and transfer to a large serving bowl. Enjoy immediately.
7. Recipe by: Shao Z. (source: https://www.seriouseats.com/recipes/2015/05/singapore-curry-noodles-stir-fry-recipe.html)

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