When I first saw this dish on a menu in San Francisco years ago, I thought someone was playing a cruel joke on me. It's like someone came up with his/her version of a Singapore dish that he/she tried while asia-hopping many eons ago. Scary part is that I've grown to like it. Now fast forward to the present. Recently, someone asked me if I knew how to make Singapore Noodles. To which I replied "You mean Hokkien Mee or Laksa? Personally, I prefer the Penang Laksa. Haha!"
One more of the many namesake recipes of a country or region that only exists outside of that place, the dish called Singapore Noodles have become a favorite of mine. Though I have not seen this particular style of vermercelli noodles served in Singapore when I was living there, I do enjoy the mild spicy taste of curry with some lime in this recipe. So I made some today. Adapted this dish from one I caught on BBC recentlyIngredients
pure vegetable oil, for frying
2 c uncooked shrimp, peeled
1 c diced chicken
1 tsp finely minced garlic
1 c green cabbage, shredded
1 c red cabbage, shredded
1 c green onions, sliced diagonally
1 lg red onion, sliced
2 lb vermicelli noodles
3 c bean sprouts
1 tsp Sugar
1 tsp salt
3 tbsp Baba's curry powder
1/4 c chicken broth
2 tbsp Sesame seeds, toasted
small bunch chopped coriander
Add a little oil into a large non-stick, flat-bottem wok to saute the shrimp with a little salt. Remove shrimp to one side.
Soak vermercelli noodles in water for 15-20 mins til soft. Remove from water and drain.
Add 2-3 tsp of oil to the wok and stir-fry onions and garlic for about 2-3 minutes, until fragrant. Add chicken and stir-fry till cook. Remove from the wok and leave to one side.
Add a 2-3 tbs of oil and add noodles. Stir fry vigorously for 4-5 minutes (using an extra long pair of chopstickes work well), sprinkling with a little chicken broth as it cooks. Empty the wok and set the noodles to one side.
Return the cabbages, onions and garlic to the wok, crack in the eggs and stir-fry with a sprinkling of water for 1-2 minutes. Keep the eggs moving around the wok.
Add the shrimp and stir fry for 1-2 mins. Add noodles and chicken.
Stir in the salt, sugar curry powder and chicken broth mixture into wok.
Stir fry for a further 2-3 minutes.
Stir in a little more water and serve in bowls, garnished with a sprinkling of toasted sesame seeds and a scattering of chopped coriander if desired. Serve with a slice of lime on the side.
Note: I decrease the curry to 2 Tbs and omitted the eggs and bean spouts as per request of Hubs and it came out pretty well liked by the family. Added more shrimp for my shrimp-lovers.