Singapore Curry Noodles
Everyone knows that the key to man’s heart is through his stomach. So I decided to make my friend, Tom one of my all time favorite comfort foods: a special Singapore noodle dish for his 30th birthday. It was raining out and didn’t have many ingredients in the pantry and fridge to work with except for a bag of frozen shrimp, a can of bamboo shoots, a bag of frozen peas, and a carton of eggs. The best part about making stir fry noodles is that there is so much room to improvise. I had originally planned on making this dish with shrimp, shredded celery and carrots with mushrooms, but time was limited. I had to make do. It turned out to be a hit amongst friends and family (although my noodles should have been a little more al dente).
1 pack of rice vermecilli noodles (thickness is personal preference)
3 tbsp Singapore Curry Powder (or regular curry powder will suffice as substitution)
2 large eggs beaten
1 cup of frozen green peas
1 can of bamboo shoots (drained)
1/2 lb halved shrimp (40+/- count)
1/2 yellow onion (thinly sliced)
3 tbsp vegetable oil
5 tbsp fish sauce
Bring water to a boil and once noodles are al dente, rinse thoroughly in cold water to prevent from sticking. Pour 1 tbsp of oil in large non-stick skillet. Add eggs once pan is hot. Scramble until well done (not runny). Then set aside into a bowl once cooked all the way through. Using the same pan, add another tbsp of oil and sliced onion. Cook over high heat until well browned. Then add shrimp, frozen peas, and bamboo shoots. Stir for a couple of minutes on high heat or until the shrimp are cooked all the way through. Then add noodles, remaining tbsp of oil, scrambled egg, fish sauce, and Singapore curry powder. Use tongs to toss/stir noodles efficiently. Cook over high heat for 5 minutes. Serve warm and garnish with basil.