SINGAPORE NOODLES

Singapore noodles 

PREP TIME: 10 min

COOK TIME: 30min

YIELD: 6

INGREDIENTS 

• 8 ounces dried rice vermicelli, soaked in water until pliable
• 24 small tiger shrimp, heads removed, peeled and deveined
• 3 tablespoons vegetable oil
• 1 small onion, cut into thin wedges
• 1/2 cup fresh shelled green peas, or frozen peas, thawed
• 2 teaspoons Indian curry powder
• 6 ounces Cantonese roast pork or thick slice of ham, diced
• 1 1/2 tablespoons fish sauce
• Kosher salt and freshly ground black pepper
• 6 sprigs cilantro, trimmed
  

PROCEDURES 

• Firstly,we bring a pot of water to boil over high heat to cook noodles,this goes for 10 secs.
• Use a strainer and tongs to pick up the noodles and transfer them to a bowl. 
• In the same water cook the shrimp till its perfectly cooked, about 1 minute, and drain.
• Heat 1 tbsp of the oil in a large skillet over high heat. 
• Stir-fry the onion until golden, 3 to 5 minutes. 
• Add the remaining 2 tablespoons of oil, the noodles, and peas, and sprinkle the curry powder over the top. 
• Toss well, making sure all of the noodles become yellow.
•  Add the pork, shrimp, and fish sauce, and continue to stir-fry until the noodles are heated through, about 5 minutes. 
• Adjust the seasoning with salt and pepper, if necessary, and serve garnished with cilantro and green peas for a presentable look.