Tuesday, November 10, 2009

Singapore Street Noodles

The first time I had this yummy noodle dish was in Singapore and they tried to hurt me. It was delicious but the meal's enticing flavor belied the evil lurking within. The noodles resulted in one of the longest bus rides in history, where I contemplated stomach churning, how mortifying it would be for me to get sick on a crowded Singapore bus.

I've made peace with this dish and it has long since made up for the wrongs it has done to me.

Not so Humble's Singapore Street Noodles (The non-evil kind):

150 grams of Rice Vermicelli noodles

2 tablespoons vegetable or peanut oil
1/2 onion chopped
2 cloves garlic minced
1 pound pork loin sliced sliced thinly
2 cups chopped chinese cabbage
2 thai chilies seeded and chopped
2 cups broccli florrets
1 1/2 cups small cooked shrimp
1 tablespoon turmeric
2-4 teaspoons green thai curry paste

chopped cilantro
shredded green onion

Cook or soak the noodles according to the package direction. Unless you have these noodles and then just treat them like you do other rice noodles (soak in hot water till tender) and hope for the best. I tried out a new brand today and though they were nearly twice as much as my normal rice vermicelli they were not as sturdy. Delicious though, similar to Japanese somen.

In your wok heat oil and add onion and garlic and cook a minute or two till the onion softens. Add the sliced pork and cook for a few minutes till pork acquires a little color. Add the broccoli and 1/2 cup of water and cover the wok for 2 minutes. Add the cabbage, chilies, and shrimp and stir fry a minute longer. Mix the curry paste with a few tablespoons of water and add it with the turmeric to the wok. Add the cooked rice noodles and gently toss with a pair of forks. Serve garnished with the green onion and cilantro.

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