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This
spicy specialty of Singapore uses a mixture of Chinese ingredients
and Indian spices to create a distinctive and delicious
stir-fried noodle dish.
(Read
the related
blog post.)
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| 4
oz (120g) rice
vermicelli noodles |
| 3
tablespoons soy
sauce |
| 1
teaspoon brown sugar |
| 1½
teaspoons Madras curry powder |
| ½
teaspoon black pepper |
| ½
teaspoon salt |
| 3
tablespoons peanut or canola oil |
| 16
large raw shrimp (prawns)—peeled
(or use pre-cooked shrimp and add at the end of cooking
to heat through) |
| 1
onion—finely chopped |
| 1
teaspoon finely grated ginger |
| 4
mushrooms—thickly
sliced |
| 2
cloves garlic—minced
(crushed) |
| 2
cups finely shredded
cabbage |
| 2
cups bean sprouts |
| 1
scallion (spring onion)—thinly
sliced on the diagonal (reserve a small amount for garnishing) |
COOK
the rice noodles, then rinse under cold water and set
aside. MIX together the soy sauce, brown sugar, salt, curry
powder and pepper in a small bowl. HEAT a wok or large skillet
over a high heat, add 1 tablespoon of the oil and stir-fry
the shrimp for 2 minutes. REMOVE the shrimp from the wok and
set aside on a plate. HEAT the remaining oil in the wok and
stir-fry the onion for 3 minutes. ADD the cabbage and stir-fry
for 2 minutes more. ADD the garlic, ginger, bean sprouts and
mushrooms and stir-fry for 2 minutes. ADD the noodles, reserved
shrimp, sauce mixture and scallion and cook for a minute to
thoroughly combine and heat through. GARNISH with the reserved
scallion.
Variations:
Replace the shrimp with 2 cups of shredded pre-cooked chicken
breast, or use a combination of chicken and shrimp.
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