Singapore Noodles

Singapore Noodles is a classic dish in Asian cuisine, with a subtle and intriguing mix of flavors drawn from many different countries in Southeast Asia. Our version of Singapore Noodles is a little more seafood forward, using both shrimp and dried shrimp powder.  We like the contrast of the clean ocean flavor of fresh shrimp, the umami of the shrimp powder and the dual pork flavors of ham and barbequed pork. Singapore Noodles is excellent served as a main course, it can also anchor a buffet with Green Beans and Shiitake Mushrooms Stir Fry and Indonesian Eggplant, and pairs well with a cold, fruit-forward rosé wine.

Prep Time: 40 minutes, Total Time: 1 hour. Serves 4.

Support Cook and Eat at Home. Purchase a PDF of the Singapore Noodles recipe for $1.00

Ingredients:

• 2 Tbs Green Onion, sliced thinly on the diagonal
• ¼ Lb Barbequed Pork
• ¼ Lb Ham
• ½ cup Chicken or Vegetable Stock or Water
• 2 Tbs Sweet Soy Sauce (Ketjap Manis)
• 2 tsp Chili Oil or Chili Crisp
• 2 stalks Celery, trimmed and sliced thinly
• 1 large Onion, sliced thinly lengthwise
• 1 Tb minced Garlic
• 1 Tb crushed Ginger
• 1 8 oz Can Bamboo Shoots, drained and slivered
• 1 tsp Dried Shrimp Powder
• 4 Tbs Cooking Oil (Peanut/Canola Oils blend is recommended)
• 2 Tbs Madras Curry Powder
• ½ Lb fresh Soba Noodles or 14 oz Shirataki Spaghetti Noodles
• 12 oz peeled and deveined 21-25 count Shrimp, tail on or off

Preparation:

1. Trim and thinly slice the green onions on the diagonal and reserve.
2. Julienne the barbequed pork and ham and reserve.
3. Combine stock or water, sweet soy sauce and chili oil or chili crisp for the sauce in a bowl and set aside.
4. Heat two tablespoons of cooking oil in a wok over a high heat. Toss the celery, onion, garlic, ginger, bamboo shoots and dried shrimp powder into the wok and stir-fry until the vegetables soften, about 5 minutes. Add the sauce to the wok and continue to stir-fry, reducing the liquid by half.
5. Remove everything from the wok to a bowl and keep warm.
6. Add the remaining 2 tablespoons of cooking oil to the wok over a medium heat.
7. Add the curry powder to the oil, swirling to mix and heat until fragrant, about a minute.
8. If using shirataki spaghetti noodles, drain and rinse under cold water, and drain well once again.
9. Add the drained shirataki spaghetti noodles or fresh soba noodles to the wok and toss together with the curry-flavored oil to mix.
10. Add the barbequed pork, ham and shrimp to the work; stir fry to until the shrimp are just cooked.
11. Turn off the heat, stir in the green onion. Add the reserved cooked and seasoned vegetables to the wok and stir to mix well with the other ingredients and serve Singapore Noodles immediately.