SINGAPORE FRIED RICE NOODLES

SINGAPORE FRIED RICE NOODLES image

Yield 4 People

Number Of Ingredients 17

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4 ozs. Shrimp, shelled & deveined
6 ozs. Dried Rice Sticks
1/4 pint oil
1 egg, lightly beaten
1 small onion, skinned & shredded lengthwise
3 small carrots, sliced into matchsticks.
2 c. Napa Cabbage, thinly shredded/sliced
1 t. curry powder
For Marinade for Shrimp:
1/5 t. salt
1/2 t. cornstarch
1 T. egg white
For Sauce:
2 ozs. clear stock or water
3/4 t. salt
1/2 t. sugar
1 T. Temari

Steps:

1. Cut Shrimp into Quarters 2. Prepare the Marinade, and add Shrimp. Let sit for 2-3 hrs in Refrigerator. 3. Submerge Rice Sticks in hot (not boiling) water, for 30 mins until soft and pliable. Drain. Cut to shorter lengths. 4. Prepare the Sauce - Mix stock or water, salt, sugar, & soy sauce. 5. Heat flat frying pan, and add 1 T. oil. Add Egg, and spread to edges to make a flat crepe. Flip, then slice on a plate. 6. Heat wok on High Heat, and add 4 T. oil. Add onion & stir for 30secs. Add shrimp, and toss for 1 min, or until pinkish. Remove onto a dish. 7. Add Cabbage and stir until cooked. Scoop onto dish. 8. Add 4T. oil, and swirl. Add curry powder, and let it sizzle. Add rice sticks & sauce. Add remaining oil around the side to prevent sticking. If it is al dente, add 2-3 T. stock or water, and cook 1-2 mins w/ a lid. Return the veggies, shrimp & egg to wok and mix w/ rice sticks. Serve immediately.