Monday, March 20, 2017

Singapore Egg Noodles with Shrimp

Singapore Egg Noodles

I generally make Singapore noodles with rice noodles, but egg noodles work just as well. This is a one-dish meal that can be made in under 30 minutes and is a great lunch idea. Accompanied by a serving of pan-fried dumplings, this hits the spot and keeps you satiated for a while.

2 (3.4 oz.) pkgs. egg noodles, broken in 4 sections
8 oz. shelled and deveined baby shrimp
1/2 cup chicken/vegetable broth or water
1 Tbsp. curry powder
1 tsp. freshly ground black pepper
4 Tbsp. vegetable oil
1 tsp. grated ginger or paste 
2 tsp. garlic, minced
1 large onion, sliced
1 + 1 green chilies, diced
1/2 large beefsteak or 1 medium Roma tomato, diced
1 carrot, shredded
6-8 rainbow peppers, sliced thin
1 napa cabbage or romaine lettuce, shredded
2 stalks green onions, sliced
1 tsp. toasted sesame oil
2 eggs, beaten
1/2 tsp. Ajinomoto (MSG), optional
salt to taste

  1. Simmer curry powder, salt & black pepper in broth for 3 minutes.
  2. Off heat, soak noodles in broth until water is absorbed. 
  3. Heat oil in a skillet over medium-high heat and saute ginger, garlic and 1 green chili.
  4. Add onions and tomatoes and stir-fry for 2-3 minutes.
  5. Add carrots, peppers and cabbage, stir-fry for 2 minutes.
  6. Make a well in the center, pour some oil and beaten eggs and allow to set.
  7. Turn heat down to medium, add noodles and MSG, stir and cook until noodles are coated with eggs.
  8. Garnish with sesame oil, remaining chilies and green onions.
Serve right away.

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