Tuesday, January 12, 2010

Singapore Noodles

I have noodles on my mind ....just about any kind.....konkani style shevai, Chinese style lo-mien, Malay Pad Thai...and have been day dreaming about all the varieties of noodles and this cross-cultural dish came across my mind. I was on a mission for to make all the kinds, one at a time and this came first.
Shevai will be the highlight of this weekend...cant wait to get to that too. Eagerly waiting to borrow the 'danthe' from the Kini's. Go Kini's! whohoo!

My first taste of Singapore noodles was a few years ago and I was floored... and why not....a desi has to love this mildly curry flavoured and Asian inspired noodles. So, here's the recipe I followed and the variation( see the 'note') below.

1 (7-oz.) box rice stick noodles
2 quarts boiling water
1/3 cup soy sauce
1/2 teaspoon freshly cracked black pepper
1 pound large shrimp, peeled and deveined
3 tbs vegetable oil
1 tbsp minced chopped garlic
1 tbsp minced ginger
2 tbs mild curry powder ( I used kitchen king masala)
2 cups onions
2 cups red bell peppers
2 cups green bell peppers
1 cup carrots
1 cabbage
2 tbsp rice wine
2 cups bean sprouts

Cover noodles with boiling water. Let sit for 30 minutes. Drain.
Combine salt, 1 tbsp soy sauce and pepper in a small bowl, add shrimp and toss with the sauce. Marinate for 30 minutes.

Heat 1 tbsp oil in a wok add shrimp and stir-fry for about 3 minutes, or until shrimp are pink. Transfer to a plate and set aside.
Heat 2 tbsp of oil in the wok until it begins to smoke. Remove from heat; add garlic, ginger and curry powder to wok and stir until fragrant, about 1 minute. Return wok to high heat; add onions and stir-fry until limp. Add pepper, red and green, carrots, cabbage and wine. Stir-fry until vegetables are tender, about 5 minutes.

Add shrimp, noodles, beansprouts and soy sauce to wok; This is best done in stages: sprinkle-toss-sprinkle-toss. Finish with a light drizzle with sesame oil.
cook until most of the liquid has been absorbed.

1.You will notice the noodles are not as greasy as the other noodles available in Asian restaurants.
2.I also added chopped jalapenos and pineapple pieces ( added along with the vegetables). This addition is done due to my love for hot and sweetness in my noodles and this is how it's served in my fav Vietnamese restaurant in Canton..."Basil Leaf".

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