Just came across this today - looks too good not to post...
Singapore Street Noodles
from OPM
2 c vermicelli rice noodles
Sauce:
¼ c soy sauce
¼ c plum sauce
¼ c white vinegar
¼ c ketchup
2 T water
1½ tsp curry powder
1 tsp sriracha sauce
1 tsp five spice
¼ tsp white sugar
¼ tsp salt
¼ tsp white pepper
¼ tsp turmeric
½ c vegetable oil
1 T fresh garlic, peeled & finely chopped
1 T fresh ginger, peeled & finely chopped
1 egg
¼ c red peppers, julienne
¼ c green peppers, julienne
¼ c carrots, julienne
¼ c white onion, julienne
¼ c green onion, in 2” lengths
¼ c bean sprouts
¼ c ice shrimp
1 T fresh cilantro, chopped
Prepare noodles as per instructions on bag. Once cooked, drain well and set aside to cool.
For the Sauce: Combine all ingredients and mix well to incorporate the curry and turmeric seasonings. The final sauce should be rich and yellow and not too thick.
Using a skillet or stove-top wok over medium heat, fry the garlic and ginger in vegetable oil, until translucent. Down not brown!
Add egg and cook to a scrambled consistency. Then add vegetables and shrimp and stir-fry until bright and crisp. Add noodles and quickly stir-fry.
Increase heat and ladle sauce into pan. The sauce must coat the ingredients, but should not be too wet. Combine all ingredients well and bring up to temperature.
Pile high onto serving plate and garnish with fresh cilantro and serve.
Serves 4.
Singapore Street Noodles
from OPM
2 c vermicelli rice noodles
Sauce:
¼ c soy sauce
¼ c plum sauce
¼ c white vinegar
¼ c ketchup
2 T water
1½ tsp curry powder
1 tsp sriracha sauce
1 tsp five spice
¼ tsp white sugar
¼ tsp salt
¼ tsp white pepper
¼ tsp turmeric
½ c vegetable oil
1 T fresh garlic, peeled & finely chopped
1 T fresh ginger, peeled & finely chopped
1 egg
¼ c red peppers, julienne
¼ c green peppers, julienne
¼ c carrots, julienne
¼ c white onion, julienne
¼ c green onion, in 2” lengths
¼ c bean sprouts
¼ c ice shrimp
1 T fresh cilantro, chopped
Prepare noodles as per instructions on bag. Once cooked, drain well and set aside to cool.
For the Sauce: Combine all ingredients and mix well to incorporate the curry and turmeric seasonings. The final sauce should be rich and yellow and not too thick.
Using a skillet or stove-top wok over medium heat, fry the garlic and ginger in vegetable oil, until translucent. Down not brown!
Add egg and cook to a scrambled consistency. Then add vegetables and shrimp and stir-fry until bright and crisp. Add noodles and quickly stir-fry.
Increase heat and ladle sauce into pan. The sauce must coat the ingredients, but should not be too wet. Combine all ingredients well and bring up to temperature.
Pile high onto serving plate and garnish with fresh cilantro and serve.
Serves 4.