Singapore Rice Noodles

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6 steps5 min

Ingredient prep checklist

Shrimp: 1/4 pound shrimp, shelled, deveined, and rinsed under cold water
Rice Stick Noodles: 1 bundle (about 5 1/2 ounces) dried rice stick noodles (see note)
Garlic: 2 medium cloves garlic, minced
Chinese Roast Pork: 1/4 pound Chinese roast pork (char siu) or ham, cut into thin strips

Pat shrimp dry with paper towels and place in a small bowl. Add 1 teaspoon canola oil and 1/2 teaspoon fish sauce. Mix well and set aside in refrigerator.

Keep in mind

HoldingMain recipe

Source holding instruction

Pat shrimp dry with paper towels and place in a small bowl. Add 1 teaspoon canola oil and 1/2 teaspoon fish sauce. Mix well and set aside in refrigerator.

This step uses

1/4 pound shrimp, shelled, deveined, and rinsed under cold water
2 tablespoons plus 4 teaspoons canola or vegetable oil, divided
2 1/2 teaspoons Asian fish sauce, divided

Full ingredient reference

1/4 pound shrimp, shelled, deveined, and rinsed under cold water
shelled, deveined, and rinsed under cold water
2 tablespoons plus 4 teaspoons canola or vegetable oil, divided
divided
2 1/2 teaspoons Asian fish sauce, divided
divided
1 bundle (about 5 1/2 ounces) dried rice stick noodles (see note)
2 medium cloves garlic, minced
minced
1 tablespoon curry powder, divided
divided
1 teaspoon soy sauce
1 teaspoon Shaoxing wine
1/4 teaspoon ground white pepper
1/4 teaspoon sugar
2 eggs, beaten with two pinches kosher salt
beaten with two pinches kosher salt
1/4 pound Chinese roast pork (char siu) or ham, cut into thin strips
cut into thin strips
1/4 medium onion, very thinly sliced
very thinly sliced
1/2 medium red bell pepper, stemmed, seeded and julienned
stemmed, seeded and julienned
12 snow peas, stemmed, tough strings removed, and slice thinly on the bias
stemmed, tough strings removed, and slice thinly on the bias
1/2 medium carrot, julienned
julienned
Kosher salt
2 scallions, sliced very thinly on the bias
sliced very thinly on the bias
2 teaspoons toasted sesame oil

Step help

Keep in mind

HoldingMain recipe

Source holding instruction

Pat shrimp dry with paper towels and place in a small bowl. Add 1 teaspoon canola oil and 1/2 teaspoon fish sauce. Mix well and set aside in refrigerator.

References

This step uses

1/4 pound shrimp, shelled, deveined, and rinsed under cold water
2 tablespoons plus 4 teaspoons canola or vegetable oil, divided
2 1/2 teaspoons Asian fish sauce, divided

Full ingredient reference

1/4 pound shrimp, shelled, deveined, and rinsed under cold water
shelled, deveined, and rinsed under cold water
2 tablespoons plus 4 teaspoons canola or vegetable oil, divided
divided
2 1/2 teaspoons Asian fish sauce, divided
divided
1 bundle (about 5 1/2 ounces) dried rice stick noodles (see note)
2 medium cloves garlic, minced
minced
1 tablespoon curry powder, divided
divided
1 teaspoon soy sauce
1 teaspoon Shaoxing wine
1/4 teaspoon ground white pepper
1/4 teaspoon sugar
2 eggs, beaten with two pinches kosher salt
beaten with two pinches kosher salt
1/4 pound Chinese roast pork (char siu) or ham, cut into thin strips
cut into thin strips
1/4 medium onion, very thinly sliced
very thinly sliced
1/2 medium red bell pepper, stemmed, seeded and julienned
stemmed, seeded and julienned
12 snow peas, stemmed, tough strings removed, and slice thinly on the bias
stemmed, tough strings removed, and slice thinly on the bias
1/2 medium carrot, julienned
julienned
Kosher salt
2 scallions, sliced very thinly on the bias
sliced very thinly on the bias
2 teaspoons toasted sesame oil