Singapore Noodles for Two
By Andrea GearyPublished on April 30, 2014
Time
1¼ hours
Yield
Serves 2
Ingredients
1 ½ tablespoons plus 2 teaspoons vegetable oil 1 tablespoon curry powder Pinch cayenne pepper (optional)3 ounces dried rice vermicelli 1 tablespoon soy sauce ½ teaspoon sugar 6 ounces large shrimp (26 to 30 per pound), peeled, deveined, tails removed, and cut into ½-inch pieces2 large eggs, lightly beatenSalt 1 large garlic clove, minced to paste½ teaspoon grated fresh ginger ½ red bell pepper, cut into 2-inch-long matchsticks1 large shallot, sliced thin⅓ cup chicken broth 2 ounces (1 cup) bean sprouts 2 scallions, cut into ½-inch-pieces1 teaspoon lime juice, plus lime wedges for serving
Before You Begin
For spicier Singapore noodles, add the optional cayenne. Look for dried rice vermicelli in the Asian section of your supermarket. A rasp-style grater makes quick work of turning the garlic into a paste.
Instructions
- Heat 1 1/2 tablespoons oil, curry powder, and cayenne, if using, in 10-inch nonstick skillet over medium-low heat, stirring occasionally, until fragrant, about 4 minutes. Remove skillet from heat and set aside.
- Bring 1 1/2 quarts water to boil. Place noodles in medium bowl. Pour boiling water over noodles and stir briefly. Soak noodles until flexible, but not soft, about 2½ minutes, stirring once halfway through soaking. Drain noodles briefly. Transfer noodles to cutting board. Using chef’s knife, cut pile of noodles roughly into thirds. Return noodles to bowl, add curry mixture, soy sauce, and sugar; using tongs, toss until well combined. Set aside.
- Wipe out skillet with paper towels. Heat 1 teaspoon oil in skillet over medium-high heat until shimmering. Add shrimp in even layer and cook without moving them until bottoms are browned, about 90 seconds. Stir and continue to cook until just cooked through, about 90 seconds longer. Push shrimp to 1 side of skillet. Add 1/2 teaspoon oil to cleared side of skillet. Add eggs to clearing and sprinkle with pinch salt. Using rubber spatula, stir eggs gently until set but still wet, about 30 seconds. Stir eggs into shrimp and continue to cook, breaking up large pieces of egg, until eggs are fully cooked, about 30 seconds longer. Transfer shrimp-egg mixture to large bowl.
- Reduce heat to medium. Heat remaining 1/2 teaspoon oil in now-empty skillet until shimmering. Add garlic and ginger and cook, stirring constantly, until fragrant, about 10 seconds. Add bell pepper and shallots. Cook, stirring frequently, until vegetables are crisp-tender, about 2 minutes. Transfer to bowl with shrimp.
- Return skillet to medium-high heat, add broth to skillet, and bring to simmer. Add noodles and cook, stirring occasionally, until liquid is absorbed, about 2 minutes. Add noodles to bowl with shrimp and vegetable mixture and toss to combine. Add bean sprouts, scallions, and lime juice and toss to combine. Transfer to warmed platter and serve immediately, passing lime wedges separately.
Time
1¼ hoursYield
Serves 2Ingredients
1 ½ tablespoons plus 2 teaspoons vegetable oil
1 tablespoon curry powder
Pinch cayenne pepper (optional)
3 ounces dried rice vermicelli
1 tablespoon soy sauce
½ teaspoon sugar
6 ounces large shrimp (26 to 30 per pound), peeled, deveined, tails removed, and cut into ½-inch pieces
2 large eggs, lightly beaten
Salt
1 large garlic clove, minced to paste
½ teaspoon grated fresh ginger
½ red bell pepper, cut into 2-inch-long matchsticks
1 large shallot, sliced thin
⅓ cup chicken broth
2 ounces (1 cup) bean sprouts
2 scallions, cut into ½-inch-pieces
1 teaspoon lime juice, plus lime wedges for serving
Test Kitchen Techniques
Ingredients
1 ½ tablespoons plus 2 teaspoons vegetable oil
1 tablespoon curry powder
Pinch cayenne pepper (optional)
3 ounces dried rice vermicelli
1 tablespoon soy sauce
½ teaspoon sugar
6 ounces large shrimp (26 to 30 per pound), peeled, deveined, tails removed, and cut into ½-inch pieces
2 large eggs, lightly beaten
Salt
1 large garlic clove, minced to paste
½ teaspoon grated fresh ginger
½ red bell pepper, cut into 2-inch-long matchsticks
1 large shallot, sliced thin
⅓ cup chicken broth
2 ounces (1 cup) bean sprouts
2 scallions, cut into ½-inch-pieces
1 teaspoon lime juice, plus lime wedges for serving
Test Kitchen Techniques
Ingredients
1 ½ tablespoons plus 2 teaspoons vegetable oil
1 tablespoon curry powder
Pinch cayenne pepper (optional)
3 ounces dried rice vermicelli
1 tablespoon soy sauce
½ teaspoon sugar
6 ounces large shrimp (26 to 30 per pound), peeled, deveined, tails removed, and cut into ½-inch pieces
2 large eggs, lightly beaten
Salt
1 large garlic clove, minced to paste
½ teaspoon grated fresh ginger
½ red bell pepper, cut into 2-inch-long matchsticks
1 large shallot, sliced thin
⅓ cup chicken broth
2 ounces (1 cup) bean sprouts
2 scallions, cut into ½-inch-pieces
1 teaspoon lime juice, plus lime wedges for serving
Test Kitchen Techniques
Why This Recipe Works
Singapore noodles, a Hong Kong favorite, can sometimes be so heavily seasoned with curry powder that they can feel unpleasantly dusty and gritty. We start by blooming the curry powder in oil, which smooths out the texture and intensifies the flavor. Though the noodles are the main feature in the traditional dish, we tweak the ratios of starch, vegetables, and protein for a balanced, one-dish meal. Cutting the noodles to slightly shorter lengths, though unconventional, makes the components easier to incorporate and the dish easier to eat.
Before You Begin
For spicier Singapore noodles, add the optional cayenne. Look for dried rice vermicelli in the Asian section of your supermarket. A rasp-style grater makes quick work of turning the garlic into a paste.
Instructions
- Heat 1 1/2 tablespoons oil, curry powder, and cayenne, if using, in 10-inch nonstick skillet over medium-low heat, stirring occasionally, until fragrant, about 4 minutes. Remove skillet from heat and set aside.
- Bring 1 1/2 quarts water to boil. Place noodles in medium bowl. Pour boiling water over noodles and stir briefly. Soak noodles until flexible, but not soft, about 2½ minutes, stirring once halfway through soaking. Drain noodles briefly. Transfer noodles to cutting board. Using chef’s knife, cut pile of noodles roughly into thirds. Return noodles to bowl, add curry mixture, soy sauce, and sugar; using tongs, toss until well combined. Set aside.
- Wipe out skillet with paper towels. Heat 1 teaspoon oil in skillet over medium-high heat until shimmering. Add shrimp in even layer and cook without moving them until bottoms are browned, about 90 seconds. Stir and continue to cook until just cooked through, about 90 seconds longer. Push shrimp to 1 side of skillet. Add 1/2 teaspoon oil to cleared side of skillet. Add eggs to clearing and sprinkle with pinch salt. Using rubber spatula, stir eggs gently until set but still wet, about 30 seconds. Stir eggs into shrimp and continue to cook, breaking up large pieces of egg, until eggs are fully cooked, about 30 seconds longer. Transfer shrimp-egg mixture to large bowl.
- Reduce heat to medium. Heat remaining 1/2 teaspoon oil in now-empty skillet until shimmering. Add garlic and ginger and cook, stirring constantly, until fragrant, about 10 seconds. Add bell pepper and shallots. Cook, stirring frequently, until vegetables are crisp-tender, about 2 minutes. Transfer to bowl with shrimp.
- Return skillet to medium-high heat, add broth to skillet, and bring to simmer. Add noodles and cook, stirring occasionally, until liquid is absorbed, about 2 minutes. Add noodles to bowl with shrimp and vegetable mixture and toss to combine. Add bean sprouts, scallions, and lime juice and toss to combine. Transfer to warmed platter and serve immediately, passing lime wedges separately.
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