Singapore Soup Noodles
Yield
6 servingsPrep
15 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
preferably fresh with heads on |
|
| 3 | tablespoons |
peanut oil
|
|
| 3 | Cloves |
garlic
crushed, and chopped |
*
|
| 1 | piece |
ginger
fresh, peeled and chopped fine |
*
|
| 8 | ounces |
pork
cooked, cut into strips |
|
| 1 | cup |
mung bean sprouts
|
|
| 4 | ounces |
vermicelli pasta
or fine noodles |
|
| Garnish | |||
| 4 | ounces |
crab meat
flaked |
|
| ¼ | each |
cucumbers
peeled and diced |
|
| 6 | each |
scallions, spring or green onions
chopped fine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
preferably fresh with heads on |
|
| 45 | ml |
peanut oil
|
|
| 3 | Cloves |
garlic
crushed, and chopped |
*
|
| 1 | piece |
ginger
fresh, peeled and chopped fine |
*
|
| 231.2 | ml/g |
pork
cooked, cut into strips |
|
| 237 | ml |
mung bean sprouts
|
|
| 115.6 | ml/g |
vermicelli pasta
or fine noodles |
|
| Garnish | |||
| 115.6 | ml/g |
crab meat
flaked |
|
| 0.3 | each |
cucumbers
peeled and diced |
|
| 6 | each |
scallions, spring or green onions
chopped fine |
|
Directions
First make the stock: remove shells and heads, if available, from shrimp.
Put heads and shells, or just shells, into a large saucepan, and add 5 cups water.
Bring to boil, then reduce heat and simmer ½ hour. Salt and pepper to taste.
Remove from heat and strain. Set aside 3½ cups of this broth.
Now heat the oil in the large saucepan.
When just smoking, add chopped garlic and ginger.
Stirfry one minute, or until golden. Add pork, deveined shrimp and sprouts; stirfry 3 minutes.
Pour the reserved broth back in and return to boil.
Stir in noodles, cook 5 minutes or until done.
Transfer to a large serving bowl and garnish with the crab, cucumber and scallions; serve piping hot.
