Singapore noodles with shrimp — curry-spiced vermicelli stir-fried with prawns, ham, egg and crunchy vegetables. A vibrant, colourful tangle of flavours and textures.
- 2 tsp Sesame Seed Oil
- 2 tablespoons Soy Sauce
- 2 tablespoons Seasoned Rice Vinegar
- 6 oz Vermicelli Rice Noodles
- 2 large Egg
- 2 tblsp Ground Ginger
- 1 clove finely chopped Garlic
- 2 Carrots
- 1 sliced Jalapeno
- 1/2 Onion
- 1/2 tsp Salt
- 4 oz Ham
- 1/2 Napa Cabbage
- 4 Scallions
- 1/2 Red Pepper
- 2 tsp Curry Powder
- 1/2 lb Shrimp
- 2 tablespoons Cilantro Leaves
Video
Preparation
- In a bowl, combine the sesame oil, soy sauce and rice vinegar to make the sauce.
- Bring a large saucepan of water to the boil, add the noodles, and turn with tongs so they're submerged. Cook for 2 minutes, until tender but still with some bite, then drain, rinse with cold water, and snip several times with scissors to shorten.
- Whisk the eggs in a small bowl. Heat a skillet or Dutch oven over medium heat, add 1 tablespoon oil, then add the eggs and scramble for 2 minutes until they form large, soft curds. Transfer to a plate.
- Add 1 tablespoon oil to the pan and, when hot, add the ginger, garlic, carrots, jalapeño, onion and salt. Cook, stirring constantly, for 2 minutes until the vegetables start to soften.
- Sprinkle with the remaining 1 tablespoon oil and, when hot, add the ham, cabbage, scallions, red pepper and curry powder. Cook, stirring constantly, for 1 minute. Add the shrimp and cook, stirring, for 3 more minutes until bright pink and cooked through.
- Add the eggs, the sauce mixture and half the noodles to the pan and toss for 1 minute. Add the remaining noodles and toss for 1 minute more, until thoroughly combined and heated through.
- Taste for seasoning, adding more salt or soy sauce if you like, then sprinkle with cilantro and serve.
