Complete with shrimp and roast pork, this simple and satisfying Singapore noodle stir fry comes together in a matter of minutes.It's not entirely clear where Singapore noodles—the stir-fried curried rice noodles with shrimp, pork, and vegetables—come from, though it's unlikely Singapore is the source. Regardless, they're a stir-fry classic, and are easy to make at home. Here's what you need to know, from how to choose the right rice noodles to how to make the stir-fry work on a home burner.
Notes
- Cooking the stir-fry in batches allows the wok to maintain high heat even over lower-power home burners.
- Seasoning the shrimp, pork, and vegetables with curry first, and then the noodles second, ensures all ingredients are well seasoned.
- Look for rice noodles with the words "kong moon" on the label (Kong Moon, also romanized as jiangmen, is a city in the Guangdong region of China). There are a few brands that make kong moon-style rice noodles. The Double Swallow brand is my personal favorite, but others will work as long as they have that "kong moon" label.
Ingredients
- ¼ pound shrimp - shelled, deveined, and rinsed under cold water
- 2 tablespoons canola oil - divided
- 4 teaspoons canola oil - divided
- 2 ½ teaspoons Asian fish sauce - divided
- 5 ½ ounces dried rice stick noodles
- 2 cloves garlic - minced
- 1 teaspoon soy sauce
- 1 teaspoon Shaoxing wine
- ¼ teaspoon ground white pepper
- ¼ teaspoon sugar
- 2 eggs - beaten with two pinches kosher salt
- ¼ pound Chinese roast pork - char siu or ham, cut into thin strips
- ¼ medium onion - very thinly sliced
- ½ medium red bell pepper - stemmed, seeded and julienned
- 12 snow peas - stemmed, tough strings removed, and slice thinly on the bias
- ½ medium carrot - julienned
- 1 tablespoon curry powder - divided
- Kosher salt
- 2 scallions - sliced very thinly on the bias
- 2 teaspoons toasted sesame oil
Instructions
- Pat shrimp dry with paper towels and place in a small bowl. Add 1 teaspoon canola oil and ½ teaspoon fish sauce. Mix well and set aside in the refrigerator.
- Place rice noodles in a large bowl and cover with boiling water. Let stand for 5 minutes.
- Drain noodles in a colander, rinse with cold running water, then drain until dry.
- Using scissors, cut the bundle of noodles in half.
- Place garlic in a small bowl and add soy sauce, Shaoxing wine, white pepper, sugar, and remaining 2 teaspoons fish sauce. Mix well and set sauce aside.
- Heat 1 teaspoon canola oil in a wok or nonstick skillet over high heat, tilting to swirl oil, until smoking.
- Add eggs and let cook undisturbed for about 10 seconds, then gently move the eggs back and forth with a spatula until they start to firm up. Break the eggs into small pieces, then set aside in a large bowl.
- Wipe wok clean. Return wok to high heat, add 2 teaspoons oil and heat until smoking.
- Add shrimp and stir-fry for 30 seconds.
- Add roast pork and onion and continue to stir-fry for another 30 seconds.
- Add red bell pepper and snow peas and stir for another 30 seconds, then add carrots.
- Add 1 teaspoon curry powder, season with salt, and cook, tossing, until curry is evenly distributed.
- Scrape wok contents into bowl with eggs.
- Wipe the wok clean again. Heat remaining 2 tablespoons canola oil over high heat until smoking.
- Add the rice-stick noodles and stir-fry for 30 seconds.
- Add the sauce and remaining 2 teaspoons curry powder. Stir until the curry powder is evenly distributed.
- Return egg, shrimp, roast pork, and vegetables to wok and stir-fry until everything is evenly combined, about 30 seconds.
- Season with salt and remove from heat.
- Add scallions, drizzle with sesame oil, mix well, and transfer to a large serving bowl. Enjoy immediately.