Singapore Noodles

Name: Singapore Noodles
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 1.3 lb (600 g) pork tenderloin, slightly frozen, fat trimmed and thinly sliced; 2 tablespoons (30 ml) soy sauce; 2 tablespoons (30 ml) fish sauce; 1 teaspoon (5 ml) toasted sesame oil; 1 ½ packages thin rice vermicelli (about 1 lb / 450 g); 4 tablespoons (60 ml) canola oil; 3 eggs; 2 carrots, julienned; ½ Spanish onion, thinly sliced; 25 raw shrimp, size 31-40, peeled and deveined; 1 teaspoon (5 ml) sriracha (or more, to taste); 1 red bell pepper, cut into strips; 20 snow peas, trimmed and cut in half on the diagonal; 2 cups (500 ml) green cabbage, finely julienned; 2 tablespoons (30 ml) yellow curry powder; 1 green onion, thinly sliced; 3 garlic cloves, finely chopped; 2 teaspoons (10 ml) soy sauce; 2 teaspoons (10 ml) white wine; 2 teaspoons (10 ml) fish sauce; ¼ teaspoon (1 ml) brown sugar; 1 teaspoon (5 ml) curry powder

Preparation 1 h
Cooking 20 min
Servings 4 to 6
Freezing Absolutely

Ads

Ingredients

1.3 lb (600 g) pork tenderloin, slightly frozen, fat trimmed and thinly sliced
2 tablespoons (30 ml) soy sauce
2 tablespoons (30 ml) fish sauce
1 teaspoon (5 ml) toasted sesame oil
1 ½ packages thin rice vermicelli (about 1 lb / 450 g)
4 tablespoons (60 ml) canola oil
3 eggs
2 carrots, julienned
½ Spanish onion, thinly sliced
25 raw shrimp, size 31-40, peeled and deveined
1 teaspoon (5 ml) sriracha (or more, to taste)
1 red bell pepper, cut into strips
20 snow peas, trimmed and cut in half on the diagonal
2 cups (500 ml) green cabbage, finely julienned
2 tablespoons (30 ml) yellow curry powder
1 green onion, thinly sliced

Ingredients for the sauce

3 garlic cloves, finely chopped
2 teaspoons (10 ml) soy sauce
2 teaspoons (10 ml) white wine
2 teaspoons (10 ml) fish sauce
¼ teaspoon (1 ml) brown sugar
1 teaspoon (5 ml) curry powder

Ads

Preparation

In a large bowl, combine the pork with the soy sauce, fish sauce and sesame oil, then pepper to taste. Mix and set aside.
In a small bowl, stir together all the sauce ingredients. Set aside.
In a large pot of boiling water, cook the rice vermicelli according to the package instructions. Drain in a strainer, rinse thoroughly under cold water and drain well. Cut the noodles into 4 and set aside.
In a bowl, beat the eggs with salt and pepper until well blended. Set aside.
In a large wok or skillet over medium heat, add 1 tablespoon (15 ml) canola oil and swirl to coat. Pour in the eggs and do not stir. Let them set as a flat omelet, 2 to 3 minutes. Slide onto a plate, slice into thin ribbons and set aside.
Turn the wok up to high heat, add 2 tablespoons (30 ml) canola oil and let it heat for 1 minute. Add the carrots, onion, pork, shrimp, sriracha and sauce, then stir-fry 2 to 3 minutes, breaking up the meat as you go.
Add the bell pepper, snow peas and cabbage and keep cooking 2 to 3 minutes, just until the pepper softens.
Add the noodles, the curry powder, the egg ribbons and 1 tablespoon (15 ml) canola oil, then toss over the heat for 3 to 4 minutes until every strand is coated in curry. Serve right away, scattered with green onion.