Singapore Noodles with Shrimp

Method15 steps · about 40 min

1. 1

   Step 1: Prepare everything before heating the stir-fry pan. Peel and mince the fresh ginger (2 tbsp) and finely chop the garlic (1); peel and shred the carrots (2), core and thinly slice the jalapeño, and peel and thinly slice the half sweet onion. Cut the ready-cooked baked ham (4 oz) into thin two-inch strips. Wash and thinly slice the half-pound napa cabbage (½), wash and cut all four scallions into one-inch pieces, and core, deseed and cut the half red pepper into thin two-inch strips. Peel and devein the raw shrimp (½ lb) if needed, pat dry and keep separate. Wash and measure the cilantro leaves (2 tbsp) for serving. Keep the first ginger-garlic-carrot-jalapeño-onion group separate from the ham-cabbage-scallion-pepper group.

   Uses 2 tbsp minced fresh ginger · 1 garlic clove, finely chopped · 2 carrots, peeled and shredded · 1 jalapeño pepper, cored and thinly sliced · ½ sweet onion, thinly sliced · 4 oz cooked baked ham, cut into thin 2-inch strips · ½ napa cabbage, weighing ½ lb, thinly sliced · 4 scallions, green and white parts cut into 1-inch lengths

2. 2

   Step 2: In a bowl combine all the sauce sesame oil (2 tsp), two tablespoons sauce soy and two tablespoons seasoned rice vinegar. Keep this complete sauce separate from the raw shrimp.

   Uses 2 tsp sesame oil for sauce · 2 tbsp soy sauce for sauce · 2 tbsp seasoned rice vinegar for sauce

3. 3

   Step 3: Bring a large saucepan of water to a boil. Add all six ounces dry rice vermicelli and use tongs to submerge them. Cook for about two minutes until tender but still with some bite, checking the product guidance and tenderness because they will cook a little more in the stir-fry. Have cold rinsing water ready.

   Briefly boil rice vermicelli until just tender · 2 minUses 6 oz dry rice vermicelli noodles · Water for boiling the noodles and cold water for rinsing them

4. 4

   Step 4: Drain the just-cooked noodles, rinse with cold water and drain thoroughly. Snip them several times with clean kitchen scissors to shorten the strands. Keep the full cooked batch ready, divided into two equal portions.

   Uses All cooked noodles and prepared cold rinsing water

5. 5

   Step 5: Whisk both eggs (2 large) in a clean small bowl. Heat a large skillet, wok or Dutch oven over medium heat.

   Uses 2 large eggs

6. 6

   Step 6: Add the first tablespoon canola oil to the hot pan. Add both whisked eggs and scramble for about two minutes until they form large soft curds, are fully set without liquid egg and reach 71 °C /160 °F.

   Scramble both eggs until cooked · 2 minUses Both whisked eggs · First 1 tbsp canola oil for eggs

7. 7

   Step 7: Lift all the cooked scrambled egg curds onto a clean plate or bowl, keeping the used pan ready for the vegetables.

   Uses All cooked egg curds lifted out, used pan oil retained

8. 8

   Step 8: Add the second tablespoon canola oil to the used pan. When hot, add all the prepared fresh ginger, garlic, shredded carrots, jalapeño and sweet onion together with the half teaspoon vegetable salt.

   Uses The same used pan and retained oil · Second 1 tbsp canola oil for aromatics · The complete first prepared aromatic-vegetable group · ½ tsp salt for the vegetables

9. 9

   Step 9: Cook the first vegetable group, stirring constantly, for about two minutes until it starts to soften, keeping a slight crunch in the sweet onion.

   Stir-fry the first vegetable group · 2 minUses The complete first vegetable pan

10. 10

    Step 10: Sprinkle in the final tablespoon canola oil. When hot, add all the prepared cooked ham strips, napa cabbage, scallions and red pepper together with both teaspoons curry powder (2 tsp).

    Uses The complete first cooked vegetable pan · Final 1 tbsp canola oil for ham and cabbage phase · The complete second prepared ham-and-vegetable group · 2 tsp curry powder

11. 11

    Step 11: Cook the combined ham, vegetable and curry pan for one minute, stirring constantly.

    Stir-fry ham cabbage and curry · 1 minUses The complete combined pan

12. 12

    Step 12: Add all the prepared raw shrimp and stir-fry for about three more minutes until bright pink, opaque and cooked through, continuing as needed until their centres reach 63 °C /145 °F.

    Cook shrimp in ham-vegetable mixture · 3 minUses The complete hot pan · All prepared raw shrimp

13. 13

    Step 13: Add all the held cooked eggs, all the prepared sauce and the first half of the cooked, rinsed and shortened noodles to the cooked shrimp-and-vegetable pan. Toss for one minute to combine.

    Toss the first cooked noodle half with sauce · 1 minUses The complete cooked shrimp-and-vegetable pan · All held egg curds · All prepared sauce · First half of the full cooked noodle batch

14. 14

    Step 14: Add the remaining half of that same cooked noodle batch. Toss for one more minute until all noodles, cooked eggs, ham, shrimp and vegetables are thoroughly combined and hot; continue until the complete mixture reaches 74 °C /165 °F.

    Toss remaining cooked noodle half and heat through · 1 minUses The complete partially assembled noodle pan · Remaining half of the same cooked noodle batch

15. 15

    Step 15: Taste the finished pan and add only a little of the separate optional extra salt or extra soy sauce if needed. Scatter all the prepared cilantro leaves over the noodles and divide into four portions to serve immediately.

    Uses The complete finished pan · All prepared cilantro leaves · Extra salt for final seasoning, only if needed · Extra soy sauce for final seasoning, only if needed