Singaporean curry rice noodles

February 23, 2021

By Chef Jessica Van Roo, assistant director of Culinary Recreation & Experiential Programs at UC Irvine

Serves 4

Ingredients:

  • 6 oz sliced beef/ pork/ chicken, marinated with 3 cloves of garlic, 1/2 teaspoon baking soda, 1 tablespoon soy sauce, 1 teaspoon neutral oil
  • 7 oz rice noodles
  • 2 tablespoons curry powder
  • 1/2 onion sliced
  • 4 cloves garlic, finely minced
  • 1 carrot, peeled and julienned
  • 1/4 head of cabbage, shredded/ chopped
  • 6 oz bean sprouts
  • 6 oz shrimp peeled and deveined
  • 2 eggs, mixed well
  • 1/2 cup chicken stock
  • 2 tablespoons fish sauce
  • 1 1/2 tablespoon oyster sauce

Garnish:

  • 2 scallions, sliced
  • 1/4 cup chopped cilantro

Directions:

  • Combine your meat of choice with the listed ingredients and set aside to marinate for at least 10 minutes, but not more than two hours. Cook meat in a nonstick pan or wok until 90% cooked through remove from heat and wipe out pan.
  • Bring a pot of water to boil add rice noodles inside. Turn off the flame and allow the noodles to soak in the water for one minute. Immediately remove noodles from pot and run under cold water. Cut noodles into smaller sections with a pair of scissors.
  • Heat a large nonstick pan or wok over medium high heat, add oil to coat well, add curry powder into pan and stir fry until fragrant.
  • Add onions, garlic and carrot into hot curry powder and stir fry for 30 seconds.
  • Add cabbage and beans sprouts into the pan, cook for 30 seconds or until cabbage has wilted.
  • Push the vegetables to the side of the pan, add a little bit more oil into the middle and add your shrimp inside, cook for 30- 60seconds, then mix with vegetables.
  • Add meat back into pan, mix well and again push everything to the side creating a well in the middle of the pan. Add a little bit more oil and cook the eggs in the middle of the pan. Mix everything together again.
  • Add noodles into pan and add the chicken stock, oyster sauce, fish sauce, mix well and cook for 2-3 minutes. Taste the noodles and season to your liking adding more fish sauce oyster sauce as needed.
  • Remove noodles from pan and garnish with scallions and cilantro.

Stir fry hot chilies with garlic and onion for a spicier version.

Stove temperatures vary, times are just a guideline!