Singapore Noodles with Shrimp

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My first attempt at making Singapore Noodles was well received by my husband....he loved it. It is an easy dish that will get you a lot of attention any day of the year.  My husband asked if he could have this next Thanksgiving so I guess he likes it a lot.  LOL   I would say that the secret to my success started the day I purchased a supply of Mae Ploy Red Curry Paste.  I use it in a lot of different dishes and they all get 5 Star ratings here at my house.  I have some special recipes for Mae Ploy Green Curry Paste as well but they all rate very high and keep on being requested.

Lee's Singapore Noodles with Shrimp

This recipe is very authentic.

Ingredients:

• ·        8 ounces fine Rice Stick Noodles
• ·        2 large eggs
• ·        1  tablespoons Red Curry Paste (Mae Ploy)
•       1 can chicken broth
• ·        1/4 c soy sauce (less if you need to limit sodium)
• ·        2 tsp vinegar
•        5-8 cloves garlic
•       1 Tbls brown sugar
• ·        1/2  teaspoons oriental sesame oil
•       2 Tbls cornstarch if desired for thicker sauce

• ·        5 tablespoons vegetable oil
• ·        8 ounces medium shrimp, pork or chicken·   
• ·        1 tablespoon minced fresh ginger or galangal optional
•       2 sticks lemon grass optional
• ·        1 garlic clove, minced
• ·        1 -2 fresh hot chili pepper, partly seeded and slivered
• ·        1/2 red bell pepper, cut into 1/4 inch julienne
• ·        1/2 green bell pepper, cut into 1/4 inch julienne
• ·        12 whole scallions, cut diagonally into 1 1/2 inch lengths
•       4   mushrooms
• ·        1 1/2 cups fresh bean sprouts or 1 1/2 cups shredded napa cabbage optional     
  
• ·        1 pinch salt
• ·        2 tablespoons chopped fresh cilantro for garnish
•       1 Tbls green onion for garnish
•        2 Tbls Thai Sweet Garlic Chili Sauce optional if desired
•        Roasted Peanuts for garnish

Directions for Noodles:

1.      Bring a large pot of water to a boil.

2.      Drop in the rice noodles and boil until tender but firm to the bite, 1 to 2 minutes.

3.      Drain

4.      Let the noodle air-dry and firm up in a colander for at least 30 minutes or as long as 2 to 3 hours; toss occasionally.
5.  Sprinkle with a few dashed of sesame oil
6. Toss
If the noodles get too dry just sprinkle with some warm water and distribute with your hands to fluff the noodles.

To prepare Egg

1.      When you are ready to prepare the dish, whisk together the egg and cook as a scrambled egg, set aside
2.   Return the skillet to moderately high heat and spoon in 1 tablespoon of the oil

Prepare Sauce  

1.      In a small pot, add chicken broth, soy sauce, garlic, red curry paste, sugar
2.  Stir fry until fragrant, about 30 seconds
3. Add cornstarch only if you desire a thicker sauce

Prepare stir fry

1. In a skillet or wokadd oil to heat
2. Add the onions, garlic, green onions, red peppers, stir fry, mushroom and shrimp or other meat you have prepared

  Assemble

1.   When your stir fry is cooked and ready to eat, add salt toss noodles into the pot on top of vegetables and shrimp
2. Add the reserved scrambled egg add salt
3. Add sauce and toss well 
4. Turn out onto a platter.
5. Garnish with cilantro and peanuts
6. Serve Hot

I am including another recipe here and a video to show you the authentic way the noddles are made right on the street with the food vendors.  They do it so efficiently it makes me feel like a super geek. Of course the ingredients can vary but it all comes out the same AWESOME

 https://www.youtube.com/watch?v=Njhy1XmKRiQ

This is the Copy Cat Recipe for P.F.Chang

Singapore Sauce:
2 tablespoons white vinegar
  2 Tblscup Red curry powder
1/4 cup lite soy
1 cup vegetarian oyster sauce
1/4 cup Sriricha chili sauce
1/4 cup ketchup

Noodles:
2 gallons water
1 pound rice stick noodles
4 tablespoons canola oil
8 ounces medium-size shrimp
8 ounces chicken, julienned (optional)
1 tablespoon garlic, chopped
1 cup cabbage, julienned
1/2 cup carrots, julienned
2 medium tomatoes, diced
1 bunch scallions, sliced
1/4 bunch cilantro, roughly chopped
1 teaspoon sesame oil
1/3 cup fried shallots
1 lime, quartered

Sauce: Combine all the ingredients for the sauce into a bowl; mix well. Set aside.

Noodles: Bring water to a rolling boil. Place rice sticks in boiling water for 2 minutes; drain, then immediately rinse under rapid running hot water for 1 minute and drain well. Toss noodles with 2 tablespoons canola oil; set aside.

To Cook: In a hot wok stir-fry shrimp and chicken in 2 tablespoons canola oil until just done, about 2 minutes. Add garlic, cabbage, carrots and tomatoes; stir-fry for 1 minute. Add noodles; stir-fry 1 minute more. Add 1 cup vinegar mixture; stir-fry until ingredients are well incorporated, about 2 minutes. Add scallions, cilantro and sesame oil; toss briefly.