This vibrant Cantonese classic features flat rice noodles tossed in a fragrant, slightly spicy curry sauce. The dish balances the sweetness of shrimp and char siu pork with the earthy depth of dark soy sauce and aromatic Madras curry powder. Fresh vegetables like snow peas and onions add crunch and color, creating a texturally rich and satisfying meal. It is a perfect weeknight dinner that brings the bustling flavors of Singapore’s hawker centers to your home kitchen. Quick to prepare and packed with umami, this stir-fry is an excellent choice for a flavorful family dinner or a shared meal with friends.
Singapore Stir-Fried Rice Stick Noodles
Description
This vibrant Cantonese classic features flat rice noodles tossed in a fragrant, slightly spicy curry sauce. The dish balances the sweetness of shrimp and char siu pork with the earthy depth of dark soy sauce and aromatic Madras curry powder. Fresh vegetables like snow peas and onions add crunch and color, creating a texturally rich and satisfying meal. It is a perfect weeknight dinner that brings the bustling flavors of Singapore's hawker centers to your home kitchen. Quick to prepare and packed with umami, this stir-fry is an excellent choice for a flavorful family dinner or a shared meal with friends.Ingredients
Directions
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Soak dried Chinese black mushrooms in warm water until soft and pliable, then drain, squeeze dry, discard stems, and slice the caps thinly.
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Bring a large pot of water to a boil, add rice stick noodles, and stir with chopsticks to separate strands.
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Cook noodles for about 30 seconds until soft and pliable, then drain in a colander, cover, and set aside to cool.
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Preheat a wok over high heat until smoking hot, then add 2 tablespoons of peanut or corn oil.
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Add one slice of fresh ginger, chicken shreds, shrimp, and char siu pork to the wok.
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Stir-fry the meat and seafood until the shrimp and chicken are firm to the touch, about 1 minute.
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Remove the meat and shrimp mixture from the wok and set aside on a plate.
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Discard the ginger slice from the wok, then add the remaining oil and the second slice of ginger.
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Crush the ginger against the side of the hot wok with a spatula to release its aroma, then add salt.
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Add onion, celery, snow peas, sliced mushrooms, bell pepper, and green onions to the wok.
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Stir-fry the vegetables until they are tender-crisp, about 1 to 2 minutes.
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Push the vegetables to the side of the wok, leaving the center empty.
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Add Madras curry powder to the center of the wok and sauté lightly for 10 seconds to toast the spices.
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Add sugar, dark soy sauce, light soy sauce, and chicken stock to the center of the wok and mix well.
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Add the drained rice noodles to the wok.
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Using chopsticks, lift, shake, and toss the noodles with the vegetables and sauce until evenly coated and moist but not wet.
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If the noodles appear too dry, add more chicken stock as needed.
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Return the reserved meat and shrimp mixture to the wok.
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Toss everything together to heat through, taste for seasoning, and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 64.5kcal
- % Daily Value *
- Total Fat 0.8g2%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.5mg1%
- Total Carbohydrate 15.0g5%
- Dietary Fiber 7.9g32%
- Sugars 7.4g
- Protein 2.1g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
