Singapore Curry Rice Noodles with Shrimp & Egg

Photo: Frank Sheeran · CC BY-SA 4.0 · source

The Hong Kong cha chaan teng classic: springy rice vermicelli stir-fried with curry powder, plump shrimp, ribbons of omelet and crisp peppers. Light, golden and done in half an hour.

Ingredients

• 8.8 oz rice vermicelli
• 1 lb raw peeled shrimp
• 3 eggs, beaten
• 1 onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 cups bean sprouts
• 4 green onions, in 2-inch lengths
• 4 garlic cloves, minced
• 1 tsp grated ginger
• ¼ cup soy sauce
• 3 tbsp Shaoxing wine
• 5 tsp curry powder

From your pantry: 1 tsp sugar, ½ tsp white pepper, 3 tbsp oil, salt.

Instructions

1. Soak the vermicelli in very hot tap water until soft but still springy, 5 to 8 minutes, then drain well and snip it a few times with scissors. Stir the soy, Shaoxing wine, curry powder, sugar and white pepper together.
2. Heat 1 tbsp oil in a wok or large nonstick skillet over medium-high. Cook the shrimp until pink and just opaque, about 2 minutes, and move them to a plate.
3. Add a little oil, pour in the eggs and swirl into a thin omelet. When set, about 1 minute, roll it up, slide it out and slice it into ribbons.
4. Add the rest of the oil with the onion, garlic and ginger and stir-fry for 2 minutes. Add the pepper and cook 1 minute more.
5. Add the noodles and the sauce and toss with tongs until every strand is evenly yellow, 1 to 2 minutes. Return the shrimp and egg with the bean sprouts and green onions and toss until hot, about 1 minute more.

Tip: Toss the noodles with tongs or chopsticks rather than stirring with a spatula, so they stay in long strands instead of breaking into mush. Takeout versions also add thin slices of char siu pork.

Nutrition per serving

Good for

Adapted from RecipeTin Eats.

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