Singapore Fried Rice Noodles

Copyright 2008 by Cooking With The Single Guy

Ingredients:
5 squares of dried rice noodles*
6 oz. shrimp (small or medium size), deveined and shelled
2 carrots, julienned
4 to 5 shiitake mushrooms, sliced
½ cup green or spring onions, julienned (mostly white and some of green parts)
3 eggs, scrambled
1 t white pepper
1 t sugar
1 T sesame oil
1 T soy sauce
1 T Shiao Hsing wine or sherry wine
2 to 3 t yellow curry powder
½ cup chicken broth
2 to 3 T Canola or vegetable oil
salt for seasoning

Start by preparing your rice noodles. Soak them in a bowl of cold water for about 30 to 40 minutes until they’re softened and loose. Drain into a colander, loosen them up a bit, and let dry.

Marinate your shrimp in a small bowl with the white pepper, sugar, sesame oil and Shiao Hsing wine. Set aside for about 10 minutes.

In a small non-stick frying pan, heat 1 T of vegetable oil over medium high heat and add beaten eggs to scramble. Set aside.

In a wok or large skillet, warm vegetable oil over high heat. Then add the carrots and mushrooms and sauté with a pinch of salt for about 2 minutes. (You can add half of your chicken broth now to help soften the vegetables.) Then add the shrimp (don’t put in all the marinade) and curry powder and stir-fry until partially cooked. Add the rest of the chicken broth if needed to help create a little curry sauce. When shrimp is almost done, add the rice noodles and let them absorb the curry sauce. Add another pinch of salt to help season the noodles. Add the eggs and green onions and cook for another minute until well-tossed in the wok. Serve immediately.

Makes 2 to 3 servings. Serve with oyster sauce on the side to drizzle over the rice noodles.

* The size of your dried rice noodles depend on the company that produces them. So happens the ones I got from China came in flat squares like those Instant Noodles squares. Whichever rice noodles you get, soak as many as you think you’ll need to make two to three servings.

Pair with a glass of Gewurtztrahimer.

TIP: For an extra crunch, you might want to add a cup of bean sprouts at the very end. But don’t cook them too long or else you’ll soften them and lose the crunch.