Ingredients Jump to Instructions ↓

  1. Recipe: Sing Chow Mai Fun (Singapore Fried Rice Noodles/

  2. )

  3. 2005, pages

  4. 8 dried or fresh shiitake mushrooms

  5. 12 ounces of fine dry rice vermicelli (Wai Wai brand recommended)

  6. 2 stalks celery, sliced thin

  7. 1 medium yellow onion, sliced thin

  8. 4 jalapeno peppers, seeded and sliced thin

  9. 1 cup bean sprouts, rinsed and drained

  10. 8 green onions, root end trimmed, cut into 2-inch pieces

  11. 1 pound shrimp, peeled and deveined

  12. 1 pound char siu (Chinese barbecued pork), cut into matchsticks

  13. 4 tablespoons vegetable oil

  14. 3 tablespoons oyster sauce

  15. For sauce:

  16. 3 tablespoons Madras (hot) curry powder

  17. 2 cloves garlic, minced

  18. 1 tablespoon minced ginger

  19. 1 cup chicken broth

  20. 4 tablespoons soy sauce

  21. 4 teaspoons granlulated sugar

  22. 2 teaspoons hot chili paste

  23. 2 tablespoons vegetable oil

Instructions Jump to Ingredients ↑

  1. 1) If using dried shiitake mushrooms, soak them in hot water for half an hour. Drain, then cut off the stems. Slice the mushrooms thinly.

  2. Put the rice vermicelli in a large bowl and soak in enough hot water to cover, until the noodles are soft (about 8 to 10 minutes). Drain noodles and set aside.

  3. Start by heating up 2 tablespoons of oil in a small pan over medium heat. Add the curry powder, the ginger, and the minced garlic, and saute until fragrant. Add the chicken broth, soy sauce, sugar, and chili paste. Stir to combine and then cover and cook for 5 minutes. Remove pan from heat and set aside.

  4. Heat 2 tablespoons of oil in a large wok over high heat. Add in the remaining garlic and ginger, and stir-fry until the garlic starts to become golden. Add in the celery, onion, pepper, sprouts, green onions, and mushrooms. Stir-fry for 3 minutes, until the vegetables start to soften. Set the vegetables aside in a bowl.

  5. Heat the last 2 tablespoons of oil in the wok over high heat. Add in the shrimp and stir-fry until they start to turn pink on both sides. Add the char siu and toss to combine.

  6. Add in the noodles and the vegetables. Pour on the sauce and also add the oyster sauce. Mix the ingredients thoroughly to coat all the noodles and incorporate all the vegetables.

  7. Serve hot.


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