We loved grabbing Singapore noodles from Eat Well when we lived in Eastcote, U.K. These aren’t quite as good, but I’m not making them with as much love and experience as they did.
Singapore Noodles
Discovered and adapted from here
- 1 standard pkg frozen medium shrimp
- 1 pkg soaked rice noodles
- 2 eggs
- 2 pkg coleslaw mix
- 1 bunch green onions
- 1/2 medium red onion
- 3 dried red chiles
- 1/3 c thinly sliced ham
- 1 T oil
- 1.5 T curry powder
- 2 t salt
- 1 T. rice wine vinegar
- 1/2 t sesame oil
- 1/2 T soy sauce
- 1/2 t ground pepper
Rinse the shrimp and pat dry. Soak the rice noodles in cold water for 20 minutes. Drain the noodles just before cooking. Beat eggs and make a thin omelet by cooking eggs in a hot oiled wok or nonstick skillet. Transfer to the cutting board and cut into thin strips about 2 to 3 inches long and set aside. Julienne scallion. Thinly slice the red onion and set aside along with the dried chili peppers. Cut ham into thin pieces.
Heat the wok on the highest setting and add oil, sausage and shrimp and stir-fry for about 10 seconds. Add the dried chili peppers, coleslaw mix and onion. Stir-fry for about 30 seconds and then sprinkle the curry powder evenly over the mixture.
Add the rice noodles and while doing so, make sure you rip them into manageable 7- to 8-inch lengths for easy eating later. Add the salt and wine and mix well (about 1 to 2 minutes). Firmly scrape bottom of the wok with a spatula to keep noodles from sticking. Add sesame oil, soy sauce, pepper, scallions and cooked egg. Mix thoroughly again for another minute, then serve.