*Recipe* Singapore Noodles

I forget where I first had Singapore Noodles... I think it might have been in North Battleford, SK about  9 years.  And after that first time, I was hooked.  Any chance I get, I order these when we are out but I have never actually tried to make them, thinking it would be difficult.  But, I finally got tired of not being able to find these ANYWHERE near the house here in Florida (I should say, no where that delivers on GrubHub or DoorDash).  So, I decided to give it a try and it was not difficult at all. And it turned out exactly like from a restaurant so I was super excited!  I think one of the tricks is to not over cook the rice noodles, and to use the right ones to begin with.  They are Vermicelli Rice noodles and I had to get mine on Amazon here.  Also, use whatever protein you like.  I used shrimp and a precooked pork belly from Trader Joe's, but you can use chicken, or ground meat, tofu to make it vegetarian,  whatever you like.  Other than that, easy peasy and Delicious!

Ingredients

• 4 oz (110g) dried rice noodles
• (optional) chopped cilantro for garnish

sauce

• 2 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp soy sauce
• 1 tbsp curry powder
• 1 tsp salt
• 1/2 tbsp sesame oil
• 1/2 tbsp sugar
• 1/4 tsp pepper

stirfry

• 2 tbsp peanut or vegetable oil
• 2 large eggs, beaten
• 1/2 lb shrimp, pealed and deveined
• 1/2 ground meat or other protein
• 1/2 small onion, chopped
• 2 cloves garlic, minced
• 2 tsp minced ginger
• 1 bell pepper, thinly sliced

Directions

• Place Vermicelli noodles in large bowl and cover with boiling water. Soak according to package directions , drain and set aside. 

• Combine the sauce ingredients in a small bowl and set aside.

• Heat 1/2 tbsp oil in large, nonstick skillet and heat over medium high heat. Add the eggs, stir to scramble the eggs until just cooked through, transfer to plate. 

• Add the remaining 1/2 tbsp oil to skillet. Add ground pork or whatever other meat you are using and cook through. Transfer to plate with the eggs. 

• Add the remaining oil, onion, garlic and ginger. Cook and stir for 2-3 minutes, until the onion starts to get soft. Add the shrimp and bell pepper.  Cook and stir until shrimp turns white. 

• Add the noodles, sauce mixture and meat and eggs. Toss with tongs to mix everything together.  Serve immediately. 

thanks to Omnivore's Cookbook for the recipe!