Best Singapore Noodles

Von No Recipes · 40 Min.

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Zubereitung

1. Put the rice vermicelli in a heatproof bowl, pour boiling water over it to cover, and separate the strands with tongs or chopsticks. When they are no longer brittle, drain and rinse with cold water. Return to the bowl and cover with cold water to finish soaking.
2. Mix the shrimp, pork, 2 teaspoons soy sauce and 2 teaspoons shaoxing wine. Add 1 teaspoon potato starch and mix well. Let marinate while preparing the rest.
3. Combine the 3/4 cup low-sodium chicken stock, 2 tablespoons fish sauce and 1 tablespoon oyster sauce in a small bowl.
4. Heat a large pan over high heat until very hot. Add 2 teaspoons vegetable oil and swirl. Add the 2 beaten eggs and scramble vigorously into chunks. Once fully cooked, transfer to a bowl.
5. Return the pan to the heat and add 2 tablespoons vegetable oil, the garlic and ginger. Fry for a few seconds until fragrant, without browning.
6. Add the marinated shrimp and pork in a single layer. Brown one side until the shrimp is half cooked, then flip and brown the other side.
7. Add the onion, red bell pepper, green bell pepper, bean sprouts and bamboo shoots. Stir-fry, tossing and stirring vigorously, until the vegetables are bright in color.
8. Stir in the 2 tablespoons curry powder and stir-fry until fragrant.
9. Drain the noodles and add them to the pan with the egg. Pour the sauce over and toss like a salad with chopsticks or tongs until no liquid remains in the pan.
10. Garnish with the chopped scallions and serve immediately.

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