Singapore Street Noodles

Category	Main Dish
Classification	Asian
Added By	Phyllis Watson
Added On	Sat Sep 26 14:04:46 UTC 2009
Prep Time	short once chopping is done
Yield	3-4 for a main dish
Source	Fine Cooking Magazine
Comment	lot of ingredients, but it's worth it

Ingredients

4 fresh or dried, sliced Shiitake mushrooms (soak in hot water, remove stems)
6 ounces dried rice sticki (soak and drain)
3 tablespoons oil divided
1-1 1/2 tablespoons Madras hot curry powder (depends on palate)
2 minced garlic cloves
1/2 cup low-salt chicken or vegetable broth
2 tablespoons soy sauce
2 teaspoons sugar
1 teaspoon hot chili paste
1/2 teaspoon Kosher salt
1 tablespoon minced fresh ginger
1/2 cup thinly sliced 2 inch matchsticks celery ( I used zucchini it worked fine)
1/2 cup thinly sliced onion
1/2 cup thinly sliced green pepper
1/2 cup bean sprouts
4 scallions, white and green parts cut into 2 inch lengths
1/2 pound small shrimp peeled and deveined (if can't find small, cut up larger)
6 ounces Chinese barbecued pork or use ham cut into matchstick size pieces (ham works fine)
1 1/2 tablespoons oyster sauce (no sauce? look on Google for substit.)

Directions

If using dried shiitakes, soak them in hot water until softened, about 30 minutes. Drain well. For dried and fresh mushrooms, remove and discard the woody stems. Slice the caps thinly.

Put the vermicelli in a heatproof bowl with enough very hot water to cover. Soak until softened, 8 to 10 minutes. Drain well. If you like, cut the noodles with a knife or kitchen scissors to shorter lengths (4 or 5 inches) at this time. Loosen the noodles and spread them on a dishtowel to dry while you proceed.

Put 1 Tbs. of the oil in a small saucepan and heat over medium heat. Add the curry powder and half of the minced garlic and sauté for 20 seconds. Add the broth, soy sauce, sugar, chile paste, and salt. Cover and cook for 5 minutes. Remove from the heat and set aside.

Heat a large wok or sauté pan over high heat, add 1 Tbs. of the oil, and tilt the pan to coat. When hot, add the remaining garlic and the ginger. Stir-fry until the garlic is golden, 10 to 20 seconds. Add the celery, onion, green pepper, bean sprouts, scallions, and reserved mushrooms. Stir-fry until crisp-tender, 2 to 3 minutes. Transfer the vegetables to a plate and set aside.

Heat the remaining 1 Tbs. oil in the pan over high heat. When the oil is hot, add the shrimp and stir-fry until just cooked through, 1 to 2 minutes. Add the barbecued pork; toss well. Add the noodles, vegetables, soy-curry mixture, and oyster sauce. Toss to mix thoroughly and to coat noodles with the sauce. Serve immediately.

Comments

Phyllis Watson on Sat Sep 26 14:06:11 UTC 2009:
for rice vermicelli use rice noodles - the Chinese kind in cellophane packages
Phyllis Watson on Sat Sep 26 14:09:16 UTC 2009:
Phyllis Watson on Sat Sep 26 14:09:49 UTC 2009:
the rice noodles are very thin and called rice sticks.

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