Tuesday, February 19, 2008

Singapore Fried Noodles

An American sensation, these curry fried noodles aren't able to be found anywhere in Singapore (trust me, I know). Usually, when you get this from the chinese place down the street it is really greasy. I tried to curb the grease, at the expense of getting good curry coverage. Next time, I'll dissolve the curry in a bit of oil and water before adding to the noodles.
  1. Soak/boil rice noodles.
  2. Marinate shrimp in soy sauce, rice wine, and cornstarch.
  3. Wok fry the shrimp until JUST done. Set aside.
  4. Fry garlic, onion, green peppers, scallion batons, and sprouts. S&P to taste. Set aside.
  5. Add curry to a good bit of oil. Throw in some beaten eggs, fry for a little bit, add drained noodles.
  6. Get good curry-age on the noodles, then add everything back in (including julienned leftover char siew).

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