This is one of my favorite Asian noodle dishes that I first tried and fell in love with in college and I ordered takeout almost every other weekend because my college's food was atrocious. It was tough times for someone who likes to eat tasty food but I didn't gain the famous "freshman 15 lbs." from college because of it, haha. Every time I cook this dish now it reminds me of my weekends in college slurping up the noodles while watching horror movies in my dorm room with my friends. Before college, I had no idea what rice noodles were or that there was a section in the menu for rice noodles just like there are for lo mein. Rice noodles are noodles made from rice flour, are gluten free, and used mostly in Vietnamese and Thai cuisine. Takeout rice noodles can usually be found in the "Mai Fun" section of a Thai or Asian fusion restaurant menu. Excluding Singapore Noodles, Mai Fun consists of thin rice noodles, carrots, scrambled eggs, yellow onions, green onions, and your choice of chicken, shrimp, pork, or beef. It usually wasn't heavily seasoned with any kind of sauce, just with some soy sauce and sesame oil. Simple but delicious.
What makes this dish stand out compared to other rice noodle dishes and Chinese takeout dishes is that Singapore noodles are curried and have a bit of a kick compared to regular rice noodle stir fry you would find on the takeout menu. Singapore noodles also have shrimp, chicken, and pork in addition to the usual scrambled eggs, onions, and carrots. I personally find Singapore noodles to be packed with so much more flavor than the basic stir fry rice noodles (even though they are good also) and that's why they have a special place in my heart. If you want to make delicious takeout recipes at home, this recipe is for you!
Ingredients:
-1 lb. medium or large sized shrimp + 1 tbs. fish sauce (I use Thai Kitchen)
-1/2 cup chopped yellow onions
-3 eggs
-1 cup chopped green cabbage
-1/2 cup chopped celery
-1/2 cup chopped carrots
-4 oz. rice noodles (thin or noodles used for Pho)
Sauce:
-1/2 tsp. ground ginger
-1 tsp. sugar
-2 tbs. soy sauce
-2 tbs. Shaoxing wine (Chinese cooking wine)
-1 tbs. sesame oil
-2 tbs. minced garlic
-1 tbs. fish sauce
-1 tbs. curry powder (I use Savory Spice Medium Yellow Curry Powder)
*Note: The Asian condiments used in this recipe can be found at your local Asian grocery store or on Amazon. Check out the links for more info on the seasonings used and their uses in Asian cooking
Steps:
Marinate shrimp with 1 tbs. fish sauce for 10 minutes in your refrigerator. Scramble eggs in a pan and set aside. Cook noodles and drain. Mix all ingredients for the sauce except the curry powder.
Heat 2-3 tbs. olive oil in a wok. Add curry powder then vegetables, shrimp, and rest of the sauce. Cook for 8 minutes and until shrimp is pink.
Mix in eggs and noodles. Enjoy!
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