Singapore Noodles
Wonderful curry-flavoured rice stick noodles combined with seafood, meat, egg strips, and crisp vegetables are justly popular in Cantonese restaurants and noodle houses. And while curry is not a seasoning that is usually associated with Chinese cuisine Singapore noodles is not the only curried dish I include in this chapter.
This notable noodle dish made its way from Singapore to Southern China. Like most noodle dishes, this one makes an excellent one-dish meal and is also a great snack or lunch. It can be prepared in advance and reheated by adding about 1 Tbsp. oil to a heated wok or large skillet, stir-frying for 2 minutes or until heated through.
½ lb. raw shrimp
Marinade
¼ tsp. salt
¼ tsp. sugar
Dash white pepper
1 ½ tsps. dry sherry
½ tsp. sesame oil
½ tsp. tapioca or corn starch *****************
6 ozs. rice stick (rice vermicelli) noodles
Oil for stir frying
1egg, well beaten with 1/4 tsp. sesame oil
1carrot, cut into fine julienne
1 medium onion, cut into wedges (eighths)
1 tsp. water
2 cups bean sprouts
6 ozs. Chinese barbecued pork, fat trimmed, and cut into match size julienne shreds
¼ tsp. sugar
1 tsp. soy sauce
2 large garlic cloves, minced
1 Tbsp. finely diced fresh ginger
Seasoning Liquid-combine in bowl:
¼ cup chicken stock
2 Tbsps. dry sherry
1 Tbsp. soy sauce
1 Tbsp. curry powder
1 tsp. sugar
½ tsp. salt
******************
1 large whole green onion, shredded
1 tsp. toasted sesame seeds (garnish)
ü Combine shrimp and marinade in bowl; marinate for 30 minutes or up to 6 hours, covered in refrigerator.
ü Place noodles in heatproof bowl, pour boiling water over them and allow to soak for 30 seconds, then drain immediately. Do not soak longer or they will be too soft. When cool enough to handle, use fingers, or chopsticks to untangle noodles. Cover with plastic wrap; set aside.
ü .Heat medium skillet or wok on high heat. Add 1 tsp. oil to coat bottom. Add beaten egg; tilt skillet or wok to spread egg into a thin pancake. Cook egg 1 minute or until set. Remove to a plate, slice into shreds, and set aside for a garnish.
ü Clean wok; return to high heat. Add 1Tbsp. oil; when hot, add carrot and onion. Toss a few seconds; add 1Tbsp. water, cover, and steam- cook for 1to 2 minutes or until tender. Remove to a plate; set aside.
ü Add another Tbsp. of oil to wok if necessary. Add bean sprouts; stir-fry for about 30 seconds or until just wilted but still crisp. Remove immediately; set aside with carrot and onion.
ü Add a little more oil if necessary; when hot. Add barbecued pork, 1/4 tsp. sugar, and 1 tsp. soy sauce. Toss a few seconds to heat through. Remove; set aside with carrot and onion.
ü Add a little more oil if necessary, then garlic, ginger, and shrimp. Stir-fry for 1 minute or until they turn pink.
ü Return cooked ingredients to wok. Re-stir seasoning liquid; pour into wok. Re-stir seasoning liquid; pour into wok. Place noodles on top of vegetables, untangling as you add them, but don't mix with meat and vegetables.
ü Cover; steam-cook 1 minute or until noodles are tender. Remove lid; toss with chopsticks in one hand and wooden spatula in the other to combine ingredients
ü Add green onions; toss and transfer to a large heated platter.
ü Sprinkle with sesame seeds and garnish with egg shreds.
Serves 6.
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