A Chinese classic that's probably not from Singapore....... a stir fry curried rice noodles with shrimps and vegetables
Ingredients
- 1/4 pound shrimp, shelled, deveined, and rinsed
- 4 teaspoons canola or vegetable oil, divided
- 3 teaspoons Asian fish sauce, divided
- 1 bundle dried rice stick noodles
- 2 medium cloves garlic, minced
- 2 teaspoon soy sauce
- 1 teaspoon rice wine
- 1 teaspoon ground white pepper
- 1/4 teaspoon sugar
- 2 eggs, beaten with two pinches of salt
- 1/4 medium onion, very thinly sliced
- 1 medium red bell pepper, seeded and julienned
- 1 medium carrot, julienned
- 1 tablespoon curry powder, divided
- 1 medium green pepper, julienned
- 1 medium yellow peper, julienned
- 2 teaspoons toasted sesame oil
- 2 boullion cubes
- 4 chicken sausages, julienned
- 1 teaspoon worcestershire sauce
Directions
- 1Pat shrimp dry and place in a small bowl. Add 1 teaspoon canola oil and 1/2 teaspoon fish sauce. Mix well and set aside in the refrigerator.
- 2Place rice noodles in a bowl and cover with boiling water. Let stand for 5 minutes. Drain noodles and rinse with cold running water, then drain until dry.
- 3Place garlic in a small bowl and add soy sauce, rice wine,worcestshire sauce, white pepper, sugar, and remaining 2 teaspoons fish sauce. Mix well and set sauce aside.
- 4Heat 1 teaspoon canola oil in a wok or nonstick pan over high heat, until smoking. Add eggs and let cook undisturbed for about 10 second, then gently move the eggs back and forth with a spatula until they start to firm up. Break the eggs into small pieces, then set aside in a large bowl.
- 5Wipe wok clean. Return wok to high heat, add 2 teaspoons oil and heat until smoking. Add shrimp and stir-fry for 30 seconds. Add onions and continue to stir-fry for another 30 seconds. Add red bell , green and yellow pepper and stir for another 30 seconds, then add carrots and chicken sausage. Add 1 teaspoon curry powder, season with salt, and cook, tossing, until curry is evenly distributed. Scrape wok contents into bowl with eggs
- 6Wipe the wok clean again. Heat remaining 2 tablespoons canola oil over high heat until smoking. Add the rice-stick noodles and stir-fry for 30 seconds. Add the sauce and remaining 2 teaspoons curry powder. Stir until the curry powder is evenly distributed. Return egg, shrimp and vegetables to wok and stir-fry until everything is evenly combined, about 30 seconds. Season with salt and bouillon cubes and remove from heat. Add spring onions, drizzle with sesame oil, mix well, and transfer to a large serving bowl. Enjoy immediately.
