Singapore Noodles

March 18th, 2022

Ingredients

  • 8 oz rice stick noodles (preferably Hsinchu brand)
  • 3 oz char siu
  • 2 eggs
  • 10 pieces shrimp (peeled, deveined, size 31-35)
  • 1 bell pepper
  • 1/2 yellow onion
  • 2 stalks celery
  • 2 oz carrot
  • 3 oz bean sprouts
  • 2 pieces green onion
  • 1 tsp curry powder (add more to your liking)
  • 1 tbsp oyster sauce
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tbsp water
  • 1.5 tbsp sesame oil
  • 2 tbsp corn oil

Instructions

  1. Boil noodles for 1-2 minutes, separate noodles the entire time. Drain, shake to get water out, and cover with plate. Do not rinse.
  2. Cut char siu into strips.
  3. Crack and beat eggs.
  4. Cut carrots, onion, bell pepper, green onion, and celery into slices and strips.
  5. Prepare sauce by mixing curry powder, oyster sauce, salt, sugar, and water.
  6. Heat pan for 2-3 minutes on high heat and loosen up noodles.
  7. Add 1-2 tsp of coil oil and cook eggs for 1-2 minutes. Set eggs aside.
  8. Cook shrimp until pink. Set aside.
  9. Add 1 tbsp of oil and cook vegetables (without bean sprouts) for about 60-90 seconds. Set vegetables aside.
  10. Add 1 tbsp of oil and cook noodles 1-2 minutes before flipping them. Cook for another 2-3 minutes.
  11. Add sauce and cook noodles for another 2 minutes.
  12. Add everything else in progressively (vegetables, then shrimp, then char siu, then bean sprouts, and lastly, eggs). Evenly mix ingredients with noodles.
  13. Add sesame oil and mix for another 30-45 seconds.
  14. Plate.

Tags

chinese