One of my favorite Cantonese dishes is Singapore Curry Rice noodles or “Sing Jow Chow Mai Fun”. According to Wikipedia, it is completely Cantonese but the chefs who invented it included Singapore in the name to make it more exotic. My family and always ordered this dish on Saturday after Chinese School and I want to share this dish with you all =). There are many ways to make this dish and this is just my version.
What you need:
- 2 medium onions, red, white, or both, sliced
- 25 raw shrimp
- 2 peppers any color, sliced
- 12oz package of thin rice noodles
- 4 tsp salt
- 2 tsp sugar
- 5 tsp pepper
- 2 tablespoons curry, add more for additional curry flavor
- 1 tablespoon tumeric, optional if you don’t have any
- 3 stalks of scallions cut into 2 inch pieces, optional
- Oil, can be any type, used for frying.
If you are using frozen shrimp, make sure that they are completely defrosted before using. Devein, deshell and wash the shrimp. After washing, make sure they are dry. Then season the shrimp with 2 tsp salt and 2 tsp pepper. Set aside.
Cut the peppers and onions into 1/4 ” W by 2″ L slices. Set aside.
Take the noodles out of the package and place them into hot water until soft. Don’t leave the noodles in the water for too long or they will be hard to separate and cook later. I used my wok for this since it is so large. Once soft, take the noodles out of the water and let them air dry them for about 15 to 30 minutes. Pour the water out of the wok. Once the noodles are dry, place them into a bowl and mix in the remaining salt, pepper, sugar, curry and turmeric (optional). Combine well and set aside.
Heat up the wok. When the wok is hot, add some oil. Once the oil is hot, add the shrimp and cook until 90% done. Take the shrimp out and place in a bowl on the side.
Next sauté the peppers, onions, and scallions. Add salt and pepper to taste. When cooked 90% through, take out of the wok and set aside.
Add some more oil to the hot wok. Once the oil begins to smoke, add in the noodles. Spread the noodles out so they take up lots of surface area. This way the noodles will cook more evenly. I cheated at this point and took a pair of scissors and cut up the noodles so they were easier to mix. Once all the noodles are cooked through and slightly crispy, add back in the vegetable mixture and the shrimp. Mix everything through and cook for additional 5 minutes. Serve hot and enjoy.
Note: my shrimp here looks red because I overcooked the noodles just a little bit too long. But it still tasted delicious =)