Below is the recipe Cook's Illustrated gave on line for two servings, the recipe that is twice this amount as it appeared in the magazine is at the link. I made the full recipe last night, leftovers were great for lunch today. I used Penzey's Hot (Madras-style) Curry powder and followed the recipe as written. Served with an Asian Cucumber salad with grape tomatoes added.
* Exported for MasterCook 4 by Living Cookbook *
Singapore Noodles for Two
Why this recipe works: Singapore noodles, a traditional Hong
Kong favorite, are often so heavily seasoned with curry powder that they can
feel unpleasantly dusty and gritty. We start by blooming the curry powder in
oil, which smooths out the texture and intensifies the flavor. Though the
noodles are the main feature in the traditional dish, we tweak the ratios of
starch, vegetables, and protein for a balanced, one-dish meal. Cutting the
noodles to slightly shorter lengths, though unconventional, makes the
components easier to incorporate and the dish easier to eat.
Recipe By : Cook's Illustrated Jul/Aug 2014
1 1/2 Tbs plus 2 tsp vegetable oil
1 Tbs curry powder
pinch cayenne pepper (optional)
3 oz dried rice vermicelli
1 Tbs soy sauce
1/2 tsp sugar
6 oz large shrimp (26 to 30 per pound),
-- peeled, deveined, tails removed, and
-- cut into 1/2-inch pieces
2 large eggs, lightly beaten
salt
1 large clove garlic, minced to paste
1/2 tsp grated fresh ginger
1/2 red bell pepper, cut into 2-inch-long matchsticks
1 large shallot, sliced thin
1/3 cup chicken broth
2 oz bean sprouts (1 cup)
2 scallions, cut into 1/2-inch-pieces
1 tsp lime juice
For servinglime wedges
1. Heat 1 1/2 tablespoons oil, curry powder, and cayenne, if using, in
10-inch nonstick skillet over medium-low heat, stirring occasionally, until
fragrant, about 4 minutes. Remove skillet from heat and set aside.
2. Bring 1 1/2 quarts water to boil. Place noodles in medium bowl. Pour
boiling water over noodles and stir briefly. Soak noodles until flexible,
but not soft, about 2 1/2 minutes, stirring once halfway through soaking.
Drain noodles briefly. Transfer noodles to cutting board. Using chef’s
knife, cut pile of noodles roughly into thirds. Return noodles to bowl, add
curry mixture, soy sauce, and sugar; using tongs, toss until well combined.
Set aside.
3. Wipe out skillet with paper towels. Heat 1 teaspoon oil in skillet over
medium-high heat until shimmering. Add shrimp in even layer and cook without
moving them until bottoms are browned, about 90 seconds. Stir and continue
to cook until just cooked through, about 90 seconds longer. Push shrimp to 1
side of skillet. Add 1/2 teaspoon oil to cleared side of skillet. Add eggs
to clearing and sprinkle with pinch salt. Using rubber spatula, stir eggs
gently until set but still wet, about 3o seconds. Stir eggs into shrimp and
continue to cook, breaking up large pieces of egg, until eggs are fully
cooked, about 3o seconds longer. Transfer shrimp-egg mixture to large bowl.
4. Reduce heat to medium. Heat remaining 1/2 teaspoon oil in now-empty
skillet until shimmering. Add garlic and ginger and cook, stirring
constantly, until fragrant, about to seconds. Add bell pepper and shallots.
Cook, stirring frequently, until vegetables are crisp-tender, about 2
minutes. Transfer to bowl with shrimp.
5. Return skillet to medium-high heat, add broth to skillet, and bring to
simmer. Add noodles and cook, stirring occasionally, until liquid is
absorbed, about 2 minutes. Add noodles to bowl with shrimp and vegetable
mixture and toss to combine. Add bean sprouts, scallions, and lime juice and
toss to combine. Transfer to warmed platter and serve immediately, passing
lime wedges separately.
Notes:
For spicier Singapore noodles, add the optional cayenne.
A rasp-style grater makes quick work of turning the garlic
into a paste.
Curry powder: mild versus madras: Most curry powders fall into
one of two categories: mild or "sweet" (often identified by the lack of any
description on the label) and hotter Madras style (which usually is
identified as such). Both types contain turmeric, which accounts for the
yellow color, as well as warm spices like cumin, ginger, and cardamom. But
Madras curry powder has a higher ratio of dried chile and black pepper,
which makes it spicier.
Two easy steps help avoid the
usual ball of noodles that forms when you toss the rice vermicelli with the
shrimp and vegetables.
Cutting the soaked and drained rice
vermicelli into thirds makes them less tangle-prone.
Coating the noodles with curry oil
prevents them from sticking. "Blooming" the spice in oil also boosts its
flavor, softens its gritty texture, and adds richness.
Recipe Source: Cook's Illustrated Jul/Aug 2014
- - - - - - - - - - - - - - - - - -
https://www.kcet.org/food/recipe-singapore-noodles
* Exported for MasterCook 4 by Living Cookbook *
Singapore Noodles for Two
Why this recipe works: Singapore noodles, a traditional Hong
Kong favorite, are often so heavily seasoned with curry powder that they can
feel unpleasantly dusty and gritty. We start by blooming the curry powder in
oil, which smooths out the texture and intensifies the flavor. Though the
noodles are the main feature in the traditional dish, we tweak the ratios of
starch, vegetables, and protein for a balanced, one-dish meal. Cutting the
noodles to slightly shorter lengths, though unconventional, makes the
components easier to incorporate and the dish easier to eat.
Recipe By : Cook's Illustrated Jul/Aug 2014
1 1/2 Tbs plus 2 tsp vegetable oil
1 Tbs curry powder
pinch cayenne pepper (optional)
3 oz dried rice vermicelli
1 Tbs soy sauce
1/2 tsp sugar
6 oz large shrimp (26 to 30 per pound),
-- peeled, deveined, tails removed, and
-- cut into 1/2-inch pieces
2 large eggs, lightly beaten
salt
1 large clove garlic, minced to paste
1/2 tsp grated fresh ginger
1/2 red bell pepper, cut into 2-inch-long matchsticks
1 large shallot, sliced thin
1/3 cup chicken broth
2 oz bean sprouts (1 cup)
2 scallions, cut into 1/2-inch-pieces
1 tsp lime juice
For servinglime wedges
1. Heat 1 1/2 tablespoons oil, curry powder, and cayenne, if using, in
10-inch nonstick skillet over medium-low heat, stirring occasionally, until
fragrant, about 4 minutes. Remove skillet from heat and set aside.
2. Bring 1 1/2 quarts water to boil. Place noodles in medium bowl. Pour
boiling water over noodles and stir briefly. Soak noodles until flexible,
but not soft, about 2 1/2 minutes, stirring once halfway through soaking.
Drain noodles briefly. Transfer noodles to cutting board. Using chef’s
knife, cut pile of noodles roughly into thirds. Return noodles to bowl, add
curry mixture, soy sauce, and sugar; using tongs, toss until well combined.
Set aside.
3. Wipe out skillet with paper towels. Heat 1 teaspoon oil in skillet over
medium-high heat until shimmering. Add shrimp in even layer and cook without
moving them until bottoms are browned, about 90 seconds. Stir and continue
to cook until just cooked through, about 90 seconds longer. Push shrimp to 1
side of skillet. Add 1/2 teaspoon oil to cleared side of skillet. Add eggs
to clearing and sprinkle with pinch salt. Using rubber spatula, stir eggs
gently until set but still wet, about 3o seconds. Stir eggs into shrimp and
continue to cook, breaking up large pieces of egg, until eggs are fully
cooked, about 3o seconds longer. Transfer shrimp-egg mixture to large bowl.
4. Reduce heat to medium. Heat remaining 1/2 teaspoon oil in now-empty
skillet until shimmering. Add garlic and ginger and cook, stirring
constantly, until fragrant, about to seconds. Add bell pepper and shallots.
Cook, stirring frequently, until vegetables are crisp-tender, about 2
minutes. Transfer to bowl with shrimp.
5. Return skillet to medium-high heat, add broth to skillet, and bring to
simmer. Add noodles and cook, stirring occasionally, until liquid is
absorbed, about 2 minutes. Add noodles to bowl with shrimp and vegetable
mixture and toss to combine. Add bean sprouts, scallions, and lime juice and
toss to combine. Transfer to warmed platter and serve immediately, passing
lime wedges separately.
Notes:
For spicier Singapore noodles, add the optional cayenne.
A rasp-style grater makes quick work of turning the garlic
into a paste.
Curry powder: mild versus madras: Most curry powders fall into
one of two categories: mild or "sweet" (often identified by the lack of any
description on the label) and hotter Madras style (which usually is
identified as such). Both types contain turmeric, which accounts for the
yellow color, as well as warm spices like cumin, ginger, and cardamom. But
Madras curry powder has a higher ratio of dried chile and black pepper,
which makes it spicier.
Two easy steps help avoid the
usual ball of noodles that forms when you toss the rice vermicelli with the
shrimp and vegetables.
Cutting the soaked and drained rice
vermicelli into thirds makes them less tangle-prone.
Coating the noodles with curry oil
prevents them from sticking. "Blooming" the spice in oil also boosts its
flavor, softens its gritty texture, and adds richness.
Recipe Source: Cook's Illustrated Jul/Aug 2014
- - - - - - - - - - - - - - - - - -
https://www.kcet.org/food/recipe-singapore-noodles