CURRIED SINGAPORE NOODLES
Dinner on the table in less than 30 minutes! This dish is sweet, salty and slightly spicy. We like extra sauce so I always make double sauce! The recipe comes from America's Test Kitchen Family Cookbook.
Provided by Galley Wench
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Bring 4 quarts water to boiling.
- To the boiling water stir in 1 tablespoon salt and the noodles.
- Cook, stirring often, until the noodles are slightly underdone, about two minutes.
- Drain noodles and rinse under cold water and drain again and set aside.
- Pat the shrimp dry with paper towl and toss with 1/2 teaspoon of the curry powder.
- Heat 1 tablespoon of the oil in large frying pan or wok until just smoking.
- Add the shrimp and cook stirring ofter until slightly browned, about 2 minutes.
- Transfer shrimp to clean bowl.
- Add the remaining 1 tablespoon of oil to the skillet and heat over medium heat until shimmering.
- Add the shallots,bell pepper and the remaining 2 teaspoons curry powder.
- Cook until the vegetables have softened, about 2 minutes.
- Stir in the garlic and cook until fragrant, about 15 seconds.
- Stir in the cooked vermicelli, shrimp and any accumulated juice, the bean sprouts, broth, soy sauce, mirin and scallions.
- Toss until ingredients are combined and noodles have heated through, about 2 minutes.
- For a spicier dish, add a pinch of cayenne pepper to the dish, or serve with Tobasco.
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