Singapore Noodles
Not sure which type of curry powder to use? Both Indian Madras curry powders and the milder Vietnamese brands would work in this recipe.
INGREDIENTS | SERVES 4
- ½ pound flat stick rice noodles
- 1 pound small shrimp, shelled, deveined
- ½ cup chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon granulated sugar
- 3 tablespoons vegetable or peanut oil
- 2 cloves garlic, chopped
- 1 teaspoon minced ginger
- 1–2 tablespoons curry powder, or to taste
- 6 ounces snow peas, trimmed
- 2 cups mung bean sprouts, rinsed and drained
- ½ teaspoon black pepper, or to taste
Soak the rice noodles in warm water for 15 minutes or until they have softened. Drain the noodles.
Rinse the shrimp under cold running water and pat dry. Combine the chicken broth, oyster sauce, and sugar in a bowl. Set aside.
Heat a wok or skillet over medium-high heat and add the oil. When the oil is hot, add the garlic, ginger, and curry powder. Stir-fry for 10 seconds, then add the snow peas. Stir-fry for about 2 minutes, until they are tender but still crisp.
Push the snow peas to the sides of the pan and add the shrimp in the middle. Stir-fry the shrimp until they turn pink, then add the sauce. Bring to a boil, then add the noodles. Stir-fry for a minute, then stir in the mung bean sprouts.
Stir in the black pepper. Stir-fry for another minute to heat everything through. Taste and adjust the seasoning if desired. Serve hot.
What Are Rice Stick Noodles?
Made with rice flour and water, rice stick noodles are flat white noodles that come in varying widths. Like other types of noodles, rice noodles need to be softened in hot water before cooking. Rice stick noodles (also called rice noodles) are used in several Southeast Asian dishes, from Singapore noodles and pad Thai to Vietnamese pho bo soup.
