Singapore Stir-Fried Rice Stick Noodles
Submitted by Cheyrl020
Wok-fried rice stick noodles with chicken, shrimp, barbecued pork, snow peas, and dried mushrooms in a curry-soy sauce. An authentic Singapore noodle dish ready in 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis is the real deal: a proper Singapore stir-fried rice noodle dish with three proteins, a pile of crisp vegetables, and that unmistakable curry-soy sauce coating every strand.
Chicken, shrimp, and barbecued pork get a quick sear in a screaming hot wok with ginger, then set aside while snow peas, onions, bell pepper, celery, green onions, and rehydrated dried mushrooms get their turn.
Curry powder blooms in the center of the wok for just seconds before the sauce comes together: dark soy, light soy, sugar, and chicken stock.
The rice noodles go in last, tossed with chopsticks until every strand is coated, moist, and clinging.
Pro Tips
- Boil the rice noodles for only 30 seconds. They should be soft and pliable but still have some bite. Overcooked noodles turn mushy and clump in the wok.
- Soak the dried mushrooms until completely soft, then squeeze out all the water before slicing. Wet mushrooms steam instead of stir-frying and dilute the sauce.
- Cook in two batches: proteins first, then vegetables. This keeps the wok hot enough for proper stir-frying and avoids the dreaded steamed-vegetable-soup effect.
- Use chopsticks to toss the noodles, lifting and separating the strands. A spatula will break them and create a matted mess.
Ingredients
Directions
Cover mushrooms with warm water.
When soft and pliable, remove and squeeze dry.
Cut off and discard stems. Cut caps into thin slices.
Bring a large pot of water to a boil.
Add noodles; using chopsticks, stir and loosen noodles.
When soft and pliable, about 30 seconds, drain them into a colander.
Cover and let cool.
Preheat wok until hot.
Add 2 tablespoons of the oil, 1 slice of the ginger, the chicken, shrimp and pork; stir-fry until shrimp and chicken feel firm to the touch, about 1 minute.
Remove and set aside. Pick out and discard ginger.
To hot wok add remaining oil, ginger and salt, crushing ginger against sides of wok.
When oil is hot, toss in onions, celery, snow peas, mushrooms, bell pepper and green onion; stir- fry until tender and crisp (1 to 2 minutes).
Push vegetables to side of wok. Add curry powder to center of wok and lightly sauté for 10 seconds.
Then add sugar, soy sauce and chicken stock.
Mix.
Add noodles; combine, with vegetables by using chopsticks, to lift, shake and separate strands of noodles, until they are evenly coated with sauce, moist but not wet and begin to cling to each other.
Comments
Thank you for your recipe I'd like to cook this dishes and can offer many other interesting and not difficult recipes