Singapore Noodles

By Side Passion

Ingredients

• 6 oz thin rice noodles or rice sticks
• 1 Tbs shaoxing rice wine or dry sherry
• 1 1/2 tsp reduced sodium tamari or soy sauce
• 1 tsp toasted sesame oil, plus more for serving
• 1/2 tsp salt
• 1/4 tsp ground white pepper
• 1 tsp canola oil plus 2 Tbs divided
• 2 large eggs, lightly beaten
• 8 oz peeled and deveined raw shrimp(26-30 per pound)
• 1/4 C thinly sliced chinese sausage or ham
• 1 14 oz package tri-colored coleslaw mix
• 1 C thinly sliced onion
• 1 Tbs curry powder
• sliced scallions for garnish

Details

Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

Bring a medium saucepan of water to a boil. Add rice noodles(or rice sticks) and remove from heat. Let stand for 5 minutes. Drain in a colander and rinse with cold water. Set the colander on top of the saucepan and place near the stove.

Step 2

Combine shaoxing(or sherry), tamari(or soy sauce), sesame oil, salt and pepper in a small bowl. Place near the stove.

Step 3

Heat 1 tsp canola oil in a large flat bottomed carbon- steel wok or large cast- iron skillet over high heat. Add eggs and cook, undisturbed, until fully cooked on one side; about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into thin strips.

Step 4

Add 1 Tbs canola oil, shrimp and sausage(or ham) to the pan. Cook, stirring, for 30 seconds. Add the remaining 1 Tbs canola oil, coleslaw mix and onion; cook, stirring until softened, about 1-2 minutes. Sprinkle with curry powder and stir for 10 seconds. Add the noodles, egg strips and sauce mixture. Cook, stirring until hot, 1-2 minutes more. Serve sprinkled with scallions and more sesame oil, if desired.