In keeping in the Olympic spirit I have been sharing recipes for some popular Chinese dishes. The local Chinese restaurant in my (very small) town came up with the clever idea of passing out recipes to patrons who dine at their eatery during the 2008 Summer Olympic Games.
Last week my friends took me out for Chinese food to celebrate my birthday and we left the restaurant with a folder full of recipes. Some of them were for familiar dishes and others were for ones that we had never sampled until that night, such as the one below.
According to the restaurant’s owner, Hot and Spicy Singapore Rice Noodles is not a dish you want to make if you are in a hurry to get dinner on the table. It is rather labor intensive, but the taste more than makes up for the effort you expend.
The most time consuming part is the preparation of the rice noodles (it takes a while for them to set). In addition, there are multiple steps involved in getting the entire dish together. Still, if you like experimenting with new dishes and have the time to dedicate to the preparation you will not be disappointed with the end result. The noodles were delicious and a perfect accompaniment to the meat and vegetables.
Note: This recipe calls for shrimp; however, if you are allergic (like I am) you can substitute with pork or chicken.
HOT AND SPICY SINGAPORE RICE NOODLES WITH SHRIMP
Ingredients:
7-8 ounces fine dried rice noodles (you can find this in the Asian section of your grocery store or at an Asian food store)
3 large eggs
2 tablespoons curry powder
2 teaspoons sesame oil
5 tablespoon vegetable oil
8 ounces medium shrimp, shelled and deveined
1 tablespoon minced fresh ginger
1 garlic clove, minced
1-2 fresh hot chili pepper, partly seeded and slivered
12 whole scallions, cut diagonally into 1 1/2 inch lengths
1 1/2 cups bean sprouts
1/2 cup chicken stock
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro
Directions:
Bring a large pot of water to a boil.
Drop in the rice noodles and boil until tender but firm to the bite, 1 to 2 minutes.
Drain and rinse under cold water.
Let the noodle air-dry and firm up in a colander for an hour.
In another pot, place shrimp, bean sprouts and carrots in boiling water for 5 minutes then place in a colander (Do not worry if ingredients do not look cooked. They will cook more later).
When you are ready to prepare the dish, whisk together the eggs and scramble under low heat until just set; place on a plate and reserve.
In a wok or large pan over high heat add the ginger, garlic and cook for about 30 seconds. Once hot, turn down heat to low and add all the ingredients (shrimp, scrambled eggs, vegetables) and chicken stock, 1/2 teaspoon salt, and curry powder.
Stir-fry on high for about 30 seconds, or until the dish looks like it has been properly cooked.
Place on a larger platter and garnish with cilantro.
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