Special equipment:
Wok or large non-stick skillet
Notes:
Search for grain noodles using the words "kong moon" around the label (Kong Moon, also romanized as jiangmen. is really a city within the Guangdong region of China). There's a couple of brands which make kong moon-style grain noodles. The Double Swallow brand is the most popular, but others will act as lengthy because they obtain that "kong moon" label.
Curry-flavored grain noodles. [Photographs: Shao Z.]
It isn't entirely obvious where Singapore noodles—the stir-fried curried grain noodles with shrimp, pork, and vegetables—come from, climax unlikely Singapore may be the source. Regardless, they are a stir-fry classic, and are simple to make in your own home. Here's what you ought to know, from how to pick the best grain noodles to steps to make the stir-fry focus on a house burner.
Why It Really Works
A Chinese restaurant classic (that's most likely not from Singapore) Browse the Whole Story
- Cooking the stir-fry in batches enables the wok to keep high temperature even over lower-power home burners.
- Seasoning the shrimp, pork, and vegetables with curry first, and so the noodles second, ensures all ingredients are very well seasoned.
Special equipment:
Wok or large non-stick skillet
Notes:
Search for grain noodles using the words "kong moon" around the label (Kong Moon, also romanized as jiangmen. is really a city within the Guangdong region of China). There's a couple of brands which make kong moon-style grain noodles. The Double Swallow brand is the most popular, but others will act as lengthy because they obtain that "kong moon" label.
Ingredients
- 1/4 pound shrimp, shelled, deveined, and rinsed under cold water
- two tablespoons plus 4 teaspoons canola or vegetable oil, divided
- 2 1/2 teaspoons Asian fish sauce, divided
- 1 bundle (about 5 1/2 ounces) dried grain stick noodles (see note above)
- 2 medium cloves garlic clove, minced
- 1 teaspoon soy sauce
- 1 teaspoon Shaoxing wine
- 1/4 teaspoon ground white-colored pepper
- 1/4 teaspoon sugar
- 2 eggs, beaten with two pinches kosher salt
- 1/4 pound Chinese roast pork (char siu) or pork, reduce thin strips
- 1/4 medium onion, very thinly sliced
- 1/2 medium red bell pepper, stemmed, seeded and julienned
- 12 snow peas, stemmed, tough strings removed, and slice thinly around the bias
- 1/2 medium carrot, julienned
- 1 tablespoon curry powder, divided
- Kosher salt
- 2 scallions, sliced very thinly around the bias
- 2 teaspoons toasted sesame oil
Directions
Pat shrimp dry with sponges and put in a tiny bowl. Add 1 teaspoon canola oil and 1/2 teaspoon fish sauce. Mix well and hang aside within the refrigerator.
Place grain noodles inside a large bowl and canopy with boiling water. Let are a symbol of a few minutes. Drain noodles inside a colander, rinse with cold flowing water, then drain until dry. Using scissors, cut the bundle of noodles in two.
Place garlic clove in a tiny bowl and add soy sauce, Shaoxing wine, white-colored pepper, sugar, and remaining 2 teaspoons fish sauce. Mix well and hang sauce aside.
Heat 1 teaspoon canola oil inside a wok or nonstick skillet over high temperature, tilting to swirl oil, until smoking. Add eggs and let prepare undisturbed for around 10 second, then lightly slowly move the eggs backwards and forwards having a spatula until linked with emotions . set. Break the eggs into small pieces, then put aside inside a large bowl.
Wipe wok clean. Return wok to high temperature, add 2 teaspoons oil as well as heat until smoking. Add shrimp and stir-fry for thirty seconds. Add roast pork and onion and then stir-fry for an additional thirty seconds. Add red bell pepper and snow peas and stir for an additional thirty seconds, adding carrots. Add 1 teaspoon curry powder, season with salt, and prepare, tossing, until curry is also distributed. Scrape wok contents into bowl with eggs.
Wipe the wok clean again. Heat remaining two tablespoons canola oil over high temperature until smoking. Add some grain-stick noodles and stir-fry for thirty seconds. Add some sauce and remaining 2 teaspoons curry powder. Stir before the curry powder is also distributed. Return egg, shrimp, roast pork, and vegetables to wok and stir-fry until things are evenly combined, about thirty seconds. Season with salt and take away from heat. Add scallions, drizzle with sesame oil, mix well, and transfer to some large serving bowl. Enjoy immediately.
I had been born in Guangzhou, the birthplace of dim sum, and elevated within the Chinatown neighborhood of Philadelphia. Like a brother or sister-less child, cooking was a method to keep myself entertained. That’s how my passion for food began also it keeps growing.
