Singapore Rice Noodles
Ingredients
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon Shaoxing wine
1 tablespoon curry powder
2 teaspoons toasted sesame oil
¼ teaspoon white pepper ground
½ teaspoon sugar
2 cloves garlic minced
10 ounce noodles dried rice stick
4 tablespoons cooking oil divided
2 pieces eggs beaten with 1/8 teaspoon salt
½ cup onion sliced
½ cup carrot julienned
1 head bok choy quartered lengthwise and sliced
½ pound shrimp peeled and deveined
½ pound Char Siu or Chinese roast pork sliced
2 pieces scallions thinly sliced
1 cup mung bean sprouts
Kosher salt
Directions
In a small bowl, stir together the soy sauce, fish sauce, Shaoxing wine, curry powder, sesame oil, white pepper, sugar, and garlic.
Put the noodles in a large, heat-safe bowl and pour boiling water over the top to cover the noodles. Let stand for 5 minutes, until the noodles are tender. Drain the noodles in a colander and rinse thoroughly with cold water to stop the cooking.
Heat 1 tablespoon of the cooking oil in a large nonstick skillet or wok set over high heat. Add the eggs and cook, stirring with a spatula, until set, about 2 minutes. Transfer the eggs to a large bowl and chop into small pieces using the spatula.
Add an additional tablespoon of cooking oil to the skillet. Add the bok choy, carrots, and onion to the pan and cook, stirring occasionally, until tender and beginning to brown, about 5 minutes.
Add another tablespoon of oil if needed and then add the shrimp. Cook, turning the shrimp occasionally, for about 2 minutes, until the shrimp are pink on the outside. Add the pork and cook until heated through, about 2 minutes more. Season with a pinch of salt and then transfer the meat and veggies to the bowl with the eggs.
Add another tablespoon of cooking oil to the skillet and then add the noodles. Cook, tossing with tongs and breaking up any noodle clumps, until the noodles are heated and begin to brown in parts, about 3 minutes. Add the sauce mixture and cook, tossing, until everything is well mixed. Return the meat and veggies to the skillet and toss to combine well.
Serve hot.
