Singapore Noodles

Singapore Noodles

Singapore Noodles


40 minutes

Ingredients
  • 3½ oz. dried rice vermicelli
  • 2 large eggs, lightly beaten
  • 7–8 medium shrimp (3 oz.), shelled and deveined
  • Kosher salt
  • 2 small shallots, finely minced (¼ cup)
  • One 1-inch piece of ginger, peeled and minced (1 Tbsp.)
  • 3 medium garlic cloves, finely minced (1 tsp.)
  • 2½ tsp. yellow curry powder
  • 1 tsp. turmeric powder
  • 1⁄2 small yellow onion, thinly sliced with the grain (¼ cup)
  • 1 medium scallion, thinly sliced (¼ cup)
  • 1 stalk Chinese chives, thinly sliced (¼ cup)
  • 1⁄2 red bell pepper, thinly sliced (⅓ cup)
  • 1⁄3 cup soybean sprouts
  • 3 Tbsp. plus 1 tsp vegetable oil, divided
  • 1 Tbsp. Shaoxing wine
  • 1 Tbsp. soy sauce
  • 1 tsp. sesame oil
  • 10-15 slices (about 3 oz.) char siu (Chinese barbecued pork) or lap cheong (Chinese sausage, thinly sliced
  • Cilantro sprigs, for garnish
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