Singapore Noodles

Recipe By:
Julianne
  • Currently 5.0/5 Stars.
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  • Total Time 30 min Ico-add
  • Yield 4 Servings
  • Level Medium

Loved by all, this noodle recipe would just make your mouth water for more.
 

Ingredients

  • 3/4 pound thin rice noodles (often labeled "vermicelli" or "rice stick")
  • 1/4 cup peanut or neutral oil, like corn or grapeseed
  • 1/4 pound boneless pork or chicken, diced
  • 1/4 pound shrimp, peeled and diced
  • 1 onion, diced
  • 1 red or yellow bell pepper, stemmed, seeded, and chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon peeled and minced fresh ginger
  • 1 or 2 small dried chilies, chopped, or 1 teaspoon hot red pepper flakes, or to taste
  • 1 tablespoon curry powder, preferably homemade or more to taste
  • 1 tablespoon sugar
  • 2 tablespoons soy sauce, or more to taste
  • 2 tablespoons nam pla or more to taste
  • Stock or water as needed
  • 1/2 cup torn fresh basil leaves, preferably thai basil
  • Salt if necessary
  • 1/2 cup minced scallion
  • 1/4 cup chopped peanuts
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Directions

  1. 1. Put the noodles in a large bowl and cover them with boiling water. Prepare the other ingredients while the noodles sit.
  2. 2. Put half the oil in a large nonstick skillet or wok and turn the heat to high. Add the meat and cook, stirring constantly, until it loses its color, 3 or 4 minutes. Remove with a slotted spoon and set aside. Add the shrimp and repeat the process; remove.
  3. 3. Add the remaining oil, wait a few seconds for it to become hot, and add the onion and bell pepper; cook, stirring occasionally, until the onion begins to brown, 3 to 5 minutes. Add the garlic, ginger, and chilies and cook, stirring, for 30 seconds. Add the curry powder and sugar and stir for a few seconds, then drain and add the noodles. Cook, stirring occasionally, for about a minute. Stir in the soy sauce and nam pla; return the meat and shrimp to the pan.
  4. 4. Add about 1/2 cup stock or water to allow the noodles to separate and continue to cook, stirring occasionally, until the noodles begin to brown, 5 to 10 minutes. Turn off the heat and stir in the basil; taste and adjust the seasoning, adding salt and more curry, Chile, soy sauce, or nam pla to taste. Garnish with the scallion and peanuts and serve.