In 1995, I had Singapore Noodles for the first time at the Ho Ho Gourmet in Salt Lake City, Utah. This was on a recommendation from a co-worker at AT&T Universal Card who, herself was from Singapore. This was a transformative dish for me, as I had never until this point had such pungent curry flavors.
Ho Ho’s version had the whole Chinese kitchen added instead of just shrimp. Bo Bo pork, beef, chicken, and I think they called it House Singapore Noodles. It’s a great way to cross-utilize product to ensure that what you prepare doesn’t go to waste.
In my nature, I strived to re-create this dish at home. What I was missing was the hydration of the rice-vermicelli noodles, I tried to cook the noodles straight in the broth and this resulted in a mess over cooked noodles. I couldn’t get it quite right…. until Cook’s Country came along and shared their recipe.
Now, I have slightly adapted this recipe to punch the curry flavor and to boost the heat I utilize the cayenne pepper as a necessary ingredient. I promise this is wicked easy recipe to prepare, the key is in the preparation and once you start cooking it goes fast, and it’s a family favorite that wont last long. I suggest you double this recipe if making for your family.
- 4 Tablespoons plus 1 teaspoon vegetable oil
- 2 Tablespoons curry powder
- 1/8 teaspoon cayenne pepper
- 6 Ounces rice vermicelli
- 2 Tablespoons soy sauce
- 1 teaspoon sugar
- 12 Ounces large shrimp (U 26-30, peeled, deveined, tails removed and cut into 12 1)
- 4 Large eggs (lightly beaten, seasoned with salt)
- 3 Cloves garlic (minced into a paste)
- 1 teaspoon grated fresh ginger
- 1 red bell pepper (stemmed, seeded and cut into 2-inch long matchsticks)
- 2 Large shallots (thinly sliced)
- 2/3 Cups chicken broth
- 4 Ounces bean sprouts (2 cups)
- 4 green onions (scallions) (cut into 1/2 inch pieces)
- 2 Teaspoons lime juice (plus lime wedges for service)
- In a 12-inch non-stick skillet heat 3 tablespoons of oil, curry powder and the cayenne over a medium-low fire. Stir occasionally, until the spices become fragrant. This should take about 4 minutes. Remove the skillet from the heat and set aside.
- In a medium pot bring 1 1/2 quarts of water to a boil. Break the rice noodles into thirds and place in a large bowl. Proceed to pour your boiling water over the noodles and stir. Allow the noodles to soak until they are flexible, but not soft. This should be about 2 1/2 minutes - stir 1/2 way through the soaking time. Drain the noodles and add in the curry mixture, soy sauce and sugar; using tongs toss the mixture well until it is well combined. Set aside.
- Using a paper towel, wipe out the previously used skillet. Heat an additional 2 teaspoons of the oil over medium high heat, until the oil shimmers. Add the shrimp in one even layer and cook with out moving them until they are browned (about 90 seconds). Stir, and continue to cook through (an additional 90 seconds). Move the shrimp to one side of the skillet. Add 1 teaspoon of the oil to the vacant side of the skillet. Add the eggs and season with 1/4 teaspoon of salt. Using a heat safe rubber spatula, stir the eggs gently until the eggs look wet but set (about 1 minute of cooking). Stir the eggs to combine with the shrimp, break up the larger pieces of egg. Transfer the shrimp-egg mixture into a second large bowl.
- Reduce the heat on the skillet to a medium. Place the remaining 1 teaspoon oil in the skillet, until it shimmers. Add the garlic, ginger and cook stirring constantly for about 15 seconds. Add in the bell pepper and shallots. Cook until the vegetables are still crisp, yet slightly tender (about 2 minutes). Transfer the bell pepper mixture to the bowl with the shrimp and egg mixture.
- Return this skillet to a medium-high heat, add the broth and bring to a simmer. Add the noodles to cook and stir until all the liquid is absorbed (about 2 minutes). Add in the shrimp and vegetable mixture and toss until well combined. Add in the bean sprouts, green onions and lime juice and toss until well combined. Serve immediately with lime wedges.