Singapore Noodle – Requested Dinner

Singapore noodles were requested to be on the dinner menu tonight. The reason is simple, it is super tasty. So I made it.

Ingredients:

1 green bell pepper, sliced

1 yellow onion,  sliced

1 red onion, sliced

1 lb shrimp, shells removed and deveined

1/2 lb bbq pork, thinly sliced into match sticks

7 eggs, or whatever amount you have

1 bag of dried rice sticks, softened in hot water

1/4 cup soy sauce

2 tbsp yellow curry powder

1 tbsp minced garlic

1 tbsp chili powder

1/2 tbsp cayenne pepper

1 cup water

Method:

Prepare all ingredients, wash, chop, soften, line them up. Drain water from noodles and roughly cut noodles with kitchen scissors, marinade shrimp in some salt, pepper, cayenne and garlic.

Large wok on medium high heat, go in with about 4 tbsp oil. Crack eggs into the wok and break up the yolk with your spatula or spoon. Stir eggs around until it is scrambled.

Push eggs to one side of the wok, add shrimp and cook until shrimps are 80% (ish) done.

Scoop out eggs and shrimp, you don’t want to over cook it. Add more oil into wok and add all vegetables into wok. Cook until vegetables are softened. Season with salt and pepper. Add bbq pork. Add eggs and shrimp back into wok. Add all noodles.

Add all seasoning and water. Use 2 spatulas or spoons to stir everything around. It will take a while to fully incorporate the seasoning and evenly distribute the flavor. Once it’s evenly distributed, and water absorbed by the noodles, taste for seasoning. Add any seasoning to entertain your taste buds.

If you don’t like spicy food, skip the cayenne, chili powder doesn’t add spiciness that much but it gives the noodles a warming pinkish color. Of course the main color will be light brown, due to yellow curry powder and soy sauce.

Seriously, make a bunch, these noodles hold their texture quite well, it will last a couple of days in the fridge, if it will ever survive that long.