Singapore Noodles (Sing Jau Chow Mai)
by Nathan Fong
Although this noodle stir-fry bears Singapore's name, it was actually invented by Cantonese chefs who wanted to honor the country's vibrant cultural mix. To turn this into a weeknight dish, try substituting honey-cured ham, leftover roasted chicken, or firm tofu for the long-marinated barbecued pork. You can also find Chinese barbecued pork at some Asian grocery stores.
Serves four to six as a side dish; three to four as a main course.
To learn more, read the article:
Singapore Noodles: A Cantonese Classic
4 dried or fresh shiitake mushrooms
6 oz. fine dry rice vermicelli
3 Tbs. vegetable oil
1-1/2 Tbs. Madras (hot) curry powder
2 cloves garlic, minced
1/2 cup homemade or low-salt chicken or vegetable broth
2 Tbs. low-salt soy sauce
2 tsp. granulated sugar
1 tsp. hot chile paste
1/2 tsp. kosher salt
1 Tbs. minced fresh ginger
1/2 cup very thinly sliced celery (2 inches long)
1/2 cup thinly sliced yellow onion
1/2 cup very thinly sliced green bell pepper
1/2 cup bean sprouts, rinsed and well drained
4 scallions, root ends trimmed, white and green parts cut into 2-inch pieces
1/2 lb. small shrimp, peeled and deveined
6 oz. Chinese Barbecued Pork, cut into 2-inch matchsticks (about 1 cup)
1-1/2 Tbs. oyster sauce
Tip:
If you can’t find small shrimp at the market, cut medium or large ones into smaller pieces.
If using dried shiitakes, soak them in hot water until softened, about 30 minutes. Drain well. For dried and fresh mushrooms, remove and discard the woody stems. Slice the caps thinly.
Put the vermicelli in a heatproof bowl with enough very hot water to cover. Soak until softened, 8 to 10 minutes. Drain well. If you like, cut the noodles with a knife or kitchen scissors to shorter lengths (4 or 5 inches) at this time. Loosen the noodles and spread them on a dishtowel to dry while you proceed.
Put 1 Tbs. of the oil in a small saucepan and heat over medium heat. Add the curry powder and half of the minced garlic and sauté for 20 seconds. Add the broth, soy sauce, sugar, chile paste, and salt. Cover and cook for 5 minutes. Remove from the heat and set aside.
Heat a large wok or sauté pan over high heat, add 1 Tbs. of the oil, and tilt the pan to coat. When hot, add the remaining garlic and the ginger. Stir-fry until the garlic is golden, 10 to 20 seconds. Add the celery, onion, green pepper, bean sprouts, scallions, and reserved mushrooms. Stir-fry until crisp-tender, 2 to 3 minutes. Transfer the vegetables to a plate and set aside.
Heat the remaining 1 Tbs. oil in the pan over high heat. When the oil is hot, add the shrimp and stir-fry until just cooked through, 1 to 2 minutes. Add the barbecued pork; toss well. Add the noodles, vegetables, soy-curry mixture, and oyster sauce. Toss to mix thoroughly and to coat noodles with the sauce. Serve immediately.
nutrition information (per serving):
Size
:
based on six servings;
Calories
(kcal):
290;
Fat
(g):
9;
Fat Calories
(kcal):
80;
Saturated Fat
(g):
1.5;
Protein
(g):
19;
Monounsaturated Fat
(g):
3.5;
Carbohydrates
(g):
32;
Polyunsaturated Fat
(g):
3.5;
Sodium
(mg):
540;
Cholesterol
(mg):
95;
Fiber
(g):
2;
photo: Scott Phillips
From Fine Cooking 74
, pp. 65
October 1, 2005
