Singapore Noodles - by TPH
© TPH & ejmorris 2000, 2002, 2004
Ingredients revised August2004
- 1 package (454gm) Rice Vermicelli noodles
- ¼ c peanut oil (or any vegetable oil)
- 5 dry red chilies (optional)
- 1 c sliced mushrooms (optional)
- 1 diced onion
- 4 cloves garlic, minced
- 1 inch square ginger, minced
- ½ tsp turmeric powder
- 2 tsp coriander powder
- 2 tsp cumin powder
- 1 chicken breast cut into thin strips
- 2-3 tsp chicken stock powder (or salt)
- 6 or 8 med sized shrimp
- pork (B.B.Q. or plain) cut into thin strips
- 2 eggs, beaten (optional)
- ¼ c dark colored sesame seed oil
- In a LARGE wok, fry red chilies over med heat until black then add tumeric, coriander and cumin and continue to fry for 1 to 2 minutes. (If you wish, you can replace all those spices with curry powder to taste - I'm guessing about a teaspoon.)
- Add garlic and ginger and fry for a few more minutes before adding onion and mushrooms and fry until brown. Add chicken stock powder and stir well.
- Add chicken and pork and fry until thoroughly cooked and add shrimp cooking them until pink. Add eggs (optional) and cook until done. Note that this will taste quite salty. The noodles will bring the salt level down.
- Boil a kettle of water. Put noodles into a large pot. Pour boiling water over the noodles and let sit until noodles are just tender. Drain.
OR: In a large pot, boil salted water. Add noodles cooking them until just tender (remember they continue to cook even after they are drained).
- Add the drained noodles to the meat and spices. Add sesame seed oil and mix well.
The noodles are better if left for 30 minutes or more. It gives the flavours a chance to come together and the noodles to obtain a drier texture.