Singapore Noodles

3 T
2 T
1/8 t
6 oz
2 T
1 t

12 oz
4 large
¼ t

2 large
1 t 
3 cloves
1

2/3 cup
4 oz
2 t

6 to 8

vegetable oil
curry powder (recipe here or use store bought)
cayenne (optional)
rice vermicelli
soy sauce
sugar

shrimp (26 to 20 per pound), peeled, deveined, 1/2-inch pieces
eggs
salt

shallots
ginger (I use 1 T)
garlic, minced to paste
red bell pepper, julienne 2" long

chicken broth
bean sprouts
lime juice

lime wedges

• Cook curry powder and cayenne in a large nonstick skillet over medium-low heat for about 4 minutes and transfer to a large bowl.
• Cover rice noodles with roughly 1.5 quarts of boiling water.  Stir briefly and soak for about 2.5 minutes, stirring once after a minute.  Noodles should be flexible but not soft.
• Drain noodles, cut them in thirds roughly, and toss into the curry mixture along with the rest of the 1st set.
  
• Wipe out skillet with a paper towel and heat about 1 t oil over medium.  Saute shrimp in one layer without moving until bottoms are browned, about 90 seconds.  Stir and cook another 90 seconds.
• Push shrimp to the side, add another 1 t oil and scramble eggs with salt until set but soft.  Mix with the shrimp and finish cooking eggs.  Transfer to a clean bowl.
• In another 1 t oil, cook the 3rd set to your liking in any order you wish.  I like well cooked shallots and lightly cooked peppers.  Add to shrimp.
• On medium-high, bring broth to a simmer and add noodles and stir until liquid is absorbed, about 2 minutes.
• Mix it all together along with the sprouts and lime juice.
• Serve with lime wedges.
• Yield:  As a main dish, 4 at the most.  I've only made it once and it was a 1x batch.  If doubling, you can probably cut down on some of the saute oil.
• Source:  Almost 100% Cook's Illustrated

Category:  Chinese                                                                                                                                                     Modified 7/16/14