Singapore Street Noodles were my favorite dish at a restaurant called Soba in Bend, Ore. Soba was one of the few Asian restaurants in town, offering lots of yummy rice and noodle dishes, including a staff favorite: Singapore Street Noodles. The rice noodles were a bit spicy and smoky, mixed with perfectly cooked shrimp and egg. Like an even better pad Thai.
Now I live on the East Coast and the Singapore Street Noodles have a distinct difference: curry. It adds a heat, sweetness and turmeric hue to the dish. Definitely different from my little Oregon dish, but just as satisfying.
I was so happy to see No Recipes post his version of the dish, and I quickly made it myself with a few tweaks.
Singapore Street Noodles
Ingredients:
- 5.5 ounces dried rice vermicelli (a.k.a. mai fun)
- 1 lb. small shrimp, peeled and deveined
- 2 teaspoons soy sauce
- 2 teaspoons rice wine vinegar
- 1 teaspoon corn starch
- 2 tablespoons curry powder
- 2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 3/4 cup chicken stock
- 2 eggs, lightly beaten
- 2 cloves of garlic, minced
- 1 tablespoon minced ginger
- 1/2 medium onion, sliced
- 8 ounce can of strip bamboo, rinsed and drained
- 4 ounces bean sprouts
- 3 green onions, sliced thin
- Canola oil for stir-frying
Note: do ALL prep work ahead of time because cooking is fast.
Heat a medium pot with water. When almost boiling, add rice noodles and remove from heat. Let soak for 3 minutes, stirring to loosen. Rinse in cold water several times to prevent the noodles from absorbing too much water and to wash off excess starch. Set aside.
Add the shrimp to a bowl and season with the soy sauce, vinegar and corn starch. Set aside.
Measure out the curry powder into a small bowl. In a separate bowl, combine the fish sauce, oyster sauce and chicken stock. Set both aside.
Heat a large skillet over high heat until very hot then add a tablespoon of oil. Add the egg, scrambling. Transfer the egg to a plate and set aside.
Add 2 more tablespoons of oil to the pan, then add the garlic and ginger and then fry until fragrant. Add the shrimp and saute until just turning pink, 2 min.
Add the onion, bamboo, and bean sprouts. Fry while stirring vigorously, 2-3 min. Add the curry powder and stir-fry until fragrant, 30 seconds, then pour in the chicken stock and fish sauce mixture. Stir to combine, then add the noodles, coating with the sauce (use tongs).
Top with scallions and serve!
Yummy! The only thing better than having Asian take-out is making your own and having tons of leftovers to bring for lunch. Carb heaven without the MSG hangover!
Enjoy, friends! xoxo
Seasoned to Taste 