“Singapore” Noodles (Curry Bee Hoon)
- 120 grams bee hoon (vermicelli rice noodles)
- 1 tablespoon cooking oil
- 12 to 16 shrimps, peeled and deveined (see notes after the recipe)
- 1 teaspoon sesame seed oil
- 1 small carrot, peeled and julienned
- 1 cup finely sliced white cabbage
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- ¼ cup finely sliced scallions
- 1 ½ tablespoons curry powder
- 1 teaspoon chili flakes
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice wine
- chili powder, to garnish (optional)
- Plunge the bee hoon in a pan of hot water for two minutes. Drain and rinse under the tap. Leave in a colander to drain some more while you cook the shrimps and vegetables.
- Heat the cooking oil in a wok.
- Spread the shrimps in the hot oil. Sprinkle lightly with salt and pepper. Stir fry until no longer pink. Scoop out and transfer to a plate.
- Add the sesame seed oil to the remaining oil in the wok.
- Stir fry the julienned carrot and sliced cabbage with a bit of salt and pepper for half a minute.
- Throw in the sliced onion and minced garlic. Stir fry for another half a minute.
- Sprinkle in the curry powder and chili flakes, and toss to distribute evenly.
- Dump the drained bee hoon in the wok.
- Pour in the soy sauce, rice wine and oyster sauce.
- Stir fry until the coloring is even.
- Add the cooked shrimps and stir fry for another half a minute.
- Taste and add more salt or pepper, or both, as needed.
- Divide the "Singapore" noodles among bowls and serve immediately.
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