sing jau chow mei (Singapore fried rice noodles)
Warning: These noodles are addicting!
Growing up in a Malaysian/Cambodian household, I ate my fair share of beehoon (rice noodles), in both soups and stir-frys. My favorite way of eating these light noodles is stir-frying them in a pan with a bunch of curry powder (aka Singapore Chow Mei Fun). Lately, I've been playing around with the recipe by substituting the rice noodles with soba noodles instead, and the results are just as great. I only opt for the rice noodles because they don't feel as heavy.
When you're done cooking these amazingly delicious noodles, you can add more heat by topping your plate off with a hot sauce of your choice. My preference? Bamboo shoots in chili oil.
Ingredients
200 g rice vermicelli noodles, soaked in warm water for 15-20 minutes and drained
3 eggs, scrambled & set aside
2 cloves garlic, minced
1 medium onion, thinly sliced
1 cup shrimp, shelled & deveined
1 cup firm tofu, cut into 1-inch pieces
1 cup Napa cabbage, julienned
1 bell pepper, julienned
2 scallions, whites chopped and greens julienned
1 cup bean sprouts
1 tbsp curry powder
1 tsp turmeric powder
1/2 tsp red pepper flakes
1 tbsp shaoxing wine
1 tbsp tamari
1/2 tsp freshly ground black pepper
cooking oil
Directions
Heat oil in skillet/wok on medium-high heat. Add garlic and onion. Stir until garlic browns and onions soften.
Stir in shrimp and cook for 2 minutes. Add in tofu, cabbage, and bell peppers. Cook until cabbage softens.
Mix in all remaining ingredients. Carefully toss noodles around in skillet until everything is evenly coated in the spices. You may add a little bit of water if the noodles are sticking too much to the bottom of the skillet, or if they seem too dry for your liking. Remove from heat and serve hot.
