Pops' Singapore Noodles

Ming’s father’s curry-scented rice vermicelli stir-fried with shrimp, chicken, egg, and crisp vegetables.

Ingredients

• 8 oz thin rice vermicelli noodles
• 8 oz shrimp, peeled and deveined
• 8 oz boneless chicken, thinly sliced
• 2 tablespoons soy sauce, divided
• 1 tablespoon Shaoxing rice wine
• 1 tablespoon cornstarch
• 1/2 teaspoon white pepper
• 4 tablespoons grapeseed oil, divided
• 2 tablespoons minced ginger
• 4 scallions, sliced
• 3 cloves garlic, minced
• 1 red bell pepper, julienned
• 1 small onion, sliced
• 2 cups bean sprouts
• 2 large eggs, beaten
• 2 tablespoons Madras curry powder
• Salt to taste

Directions

1. Soak the rice vermicelli in warm water until pliable, 8 to 10 minutes; drain well.
2. Toss the shrimp and chicken with 1 tablespoon soy sauce, the rice wine, cornstarch, and white pepper. Marinate 20 minutes.
3. Heat 2 tablespoons oil in a hot wok and stir-fry the ginger, scallions, and garlic 30 seconds. Add the shrimp and chicken and stir-fry until just cooked, 1 to 2 minutes. Remove.
4. Add the bell pepper, onion, and bean sprouts; stir-fry 1 minute and set aside with the proteins.
5. Add the remaining 2 tablespoons oil. When smoking, pour in the beaten eggs and swirl into a thin pancake. While still soft, add the drained noodles and toss so the egg breaks up and coats the strands.
6. Sprinkle in the curry powder and remaining soy sauce; toss until the noodles are evenly yellow and hot.
7. Return the proteins and vegetables to the wok, toss until everything is steaming hot, season with salt, and serve.

Notes

Adapted from Ming Tsai’s ‘Pops’ Singapore Noodles, a recipe from his father.