Singapore GP 2019: Singapore Curry Noodles

I am pretty sure that Singapore Curry Noodles are not “authentic” Singaporean cuisine. However, from what I understand of Singapore it is such a wonderful melee of cultures and mix of cuisines that I feel like this dish is a perfect way to show how a blend of cultures/cuisines/ flavors can be great all mixed together! In fact, Serious Eats contributor Shao Zhi Zhong notes, “it's not entirely clear where Singapore noodles—the stir-fried curried rice noodles with shrimp, pork, and vegetables—come from, though it's unlikely Singapore is the source.” But who cares! Does it taste good? Yes. Should you make it for dinner? Yes. Let’s go!

And, if you need a few more veggies, try this quick and tasty Singaporean Tomato and Cucumber Salad!

Singapore Curry Noodles

Adapted from RecipeTin Eats

Serves 2-4

Sauce
3 tbsp soy sauce
2 ½  tbsp Chinese cooking wine
2 ½ tsp curry powder (hot or regular)
½ tsp sugar
½ tsp white (or black) pepper

Stir Fry
100g / 3 oz dried rice vermicelli noodles
2 tbsp peanut oil, separated
8-10 medium raw shrimp, shelled and deveined
2 eggs, beaten
4 garlic cloves, minced
1 tsp ginger, freshly grated
½ medium onion, thinly sliced
1 red bell pepper, thinly sliced
1 small can baby corn, drained
1 package/ 7 oz Five-spice baked/dry tofu, sliced
2 tsp thinly sliced hot green chiles (optional)
2 Tbsp cilantro, chopped for serving (optional)

1. Combine the sauce ingredients in a small bowl and mix.
2. Place rice vermicelli noodles in a large bowl, cover with boiling water, and soak as per packet instructions. Drain and set aside.
3. Heat 1 tbsp of oil in a wok or heavy based fry pan over medium heat. Add the shrimp, cook until just pink - about 2 ½ - 3 minutes. Remove from the pan and set aside.
4. Add the egg and spread it out to cook quickly. Once barely set, use a spatula to break it up and once cooked set aside with the shrimp.
5. Return the wok to medium heat and add the remaining 1 tbsp of oil. Add the garlic, ginger and onion, cook for 2 minutes until onion is slightly softened.
6. Add bell pepper and baby corn and cook for 1 minute.
7. Add noodles and sauce, toss to combine. Then add the sliced tofu, egg, shrimp, and chiles (if using). Toss until the sauce coats all the noodles and everything is heated through, about 1 to 2 more minutes.
8. Serve immediately, topped with cilantro.