As my cultural robbery spree continues, I’ll descend upon the city-state of Singapore. A cultural crossroads of Southeast Asia, blending asian and indian influences to produce a culinary culture uniquely its own
As I am reminded, “You have a lot of Asian spices and stuff, Cook something with them.” I shall continue in my Asian / Indian themes and construct a dish that will include the various “requests” from my loyal and loving food critic. “NO BEEF, NO GLUTEN, USE WHAT’S IN THE FRIDGE.”
In this dish, we have rice noodles in a soy based sauce, a most asian influence, but the inclusion of curry spices, a most indian influence, and the use of a quick stir fry.
One can take this to a total vegetarian state, by removing the prawns and adding pressed, marinated tofu, or go total vegan by the loss of the eggs and prawns.
A soup version of this can be created by adding miso soup to the bowls after cooking is complete.
“Singapore”-style noodles is a dish of stir-fried rice vermicelli seasoned with curry powder, vegetables, scrambled eggs and meat, most commonly chicken, beef, char siu pork, or prawns.
This dish is known as Xing Zhou Mi Fen in Singapore. It is very commonly found at Cantonese-style restaurants and take away eateries in Hong Kong. The dish is also very popular in Australian Chinese, Canadian Chinese, American Chinese cuisine as well in some Indian restaurants in Tamil Nadu, India.
Although the dish is not available in Singapore, a variant known as Xing Chow Bee Hoon can be found at various Tze Char outlets across the island. Unlike the Singapore noodles found in the USA, Xing Chow Bee Hoon does not use any curry powder.
- 2 tbsp Toasted Sesame Oil
- 2 tbsp Soy Sauce Low Sodium
- 2 tbsp Rice Vinegar Seasoned
- 2 tbsp Ginger Peeled, minced finely or grated
- 3 tbsp neutral oil
- 1 clove Garlic Peeled, minced
- 1 large Jalapeno Pepper seeded, diced
- 1 ea Large Carrots Peeled, Shaved, diced
- 1/2 large Onion Peeled, thin sliced
- 6 ea Green Onions washed, cut to 1/2 " lengths
- 1 ea Bell Pepper Seeded, cut to 1" strips
- 2 tbsp Curry Powder
- 12 oz Shrimp peeled, deveined
- 4 oz Mushrooms Washed, sliced
- 1 cup Sugar Snap Peas Washed, split
- 2 tbsp Cilantro leaves Or Parsley, Chopped
- 6-8 oz Rice Stick Noodles
- 2 ea Eggs Large
- Salt To taste
- Mix all in small glass bowl, set aside
- Prepare noodles as per package instruction, (some will say soak, some will say cook)
- One may want to cut the noodles into smaller sections
- In a large skillet over medium heat, scramble eggs to produce soft curds, set aside and cover
- Re oil the pan and add ginger, garlic, carrots and onion. Saute on medium heat until they start to soften. (2-3 Minutes)
- Add scallions, green pepper, and curry powder. Saute on medium heat to soften, 1-2 minutes
- Add the shrimp, 1 tbsp of sauce and saute until cooked through 3-4 minutes.
- Return the eggs, 1/2 the sauce and 1/2 the noodles, snap peas, toss to reheat and coat, (~ 2 minutes)
- Add remaining noodles and sauce, toss to reheat and coat, (~ 2 minutes)
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