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Singapore Style Noodles

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“This is a recipe from Steven Raichlen. He says to simplify the recipe, he subs regular soy and molasses. Totally authentic? Not sure. Delicious? Definitely! Don't let the ingredients scare you off, it's really very easy to prepare.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 8 ounces rice vermicelli or 8 ounces very thin Chinese wheat noodles
  • 14 cup soy sauce
  • 12-1 teaspoon sambal oelek (Indonesian chili paste) or 12-1 teaspoon thai chili paste or 12-1 teaspoon hot sauce
  • 2 tablespoons molasses
  • 2 tablespoons rice wine vinegar
  • 1 12 tablespoons canola oil
  • 1 tablespoon curry powder
  • 1 tablespoon minced fresh ginger
  • 2 cloves garlic, minced
  • 4 scallions, whites minced,greens cut in 1 inch pieces
  • 6 ounces lean pork loin, sliced thinly across the grain and cut into 1/4 inch strips
  • 6 ounces shrimp, peeled and deveined
  • 1 red bell pepper, cut in 1/4 inch strips
  • 2 cups bean sprouts (I used about 1 cup)
  • salt and pepper

Directions

  1. Soak the vermicelli in cold water to cover, for 20 minutes-- they should be pliable.
  2. (If using the wheat noodles, boil for 2-4 minutes, drain in a colander, run under cold water and drain again.) Mix soy, sambal ulek, molasses and vinegar in a small bowl, set aside.
  3. Drain the vermicelli.
  4. Heat a large skillet or wok over high heat, and then swirl the oil in.
  5. Stir fry the curry, ginger, garlic and scallion whites for 20 seconds (do not brown).
  6. Add the pork, shrimp and pepper, and stir fry for 1-2 minutes, until cooked.
  7. Stir in the noodles, soy sauce mixture, scallion greens and bean sprouts.
  8. Stir fry for 1-2 minutes, or until noodles are soft.
  9. Add salt and pepper to taste, serve immediately.

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