BETTER THAN TAKEOUT - Singapore Noodles Recipe

By Souped Up Recipes · 30 min

Ingredients

Instructions

1. Bring 8 cups of water to a boil, then turn off the heat. Soak the rice noodles for 2-8 minutes depending on thickness (about 5 minutes for medium-thick noodles), until they are still a little chewy at the center.
2. Drain the noodles and spread them on a cooling rack to let residual heat dry off the excess moisture. Do not rinse them with cold water.
3. Slice the char siu thinly. Season the shrimp with a pinch of salt and black pepper to taste. Beat 2 eggs well until no visible egg white remains. Julienne the bell pepper, carrot and onion, and cut the garlic chives into 1.5-inch lengths.
4. Mix all the sauce ingredients thoroughly in a bowl.
5. Heat the wok over high heat until smoking hot, add a few tbsp of oil and swirl. Pour in the egg, let it set, then break it into big pieces and push to the side. Sear the shrimp until pink (about 20 seconds), push them aside, and toss the char siu for 10-15 seconds. Remove all the proteins and set aside.
6. Add 1 more tbsp of oil to the same wok with the garlic and carrot, stir briefly, then add the noodles and fluff over high heat for a few minutes.
7. Add the sauce and all vegetables except the garlic chives, then return the proteins to the wok. Stir quickly until well combined. Once no white noodles are visible, add the garlic chives and toss once more.
8. Taste and adjust the seasoning before serving.

Summarized from Souped Up Recipes's video. Watch it for the details.

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