Singapore Noodles (a popular street hawker dish)

Singapore style noodles (Chinese: 新洲米粉,星洲炒米) is a dish of stir-fried rice vermicelli seasoned with curry powder, bean sprouts, soy sauce, and sliced chillies or peppers. It is served as a vegetarian dish or can be accompanied by small slices of chicken, beef, and/or shrimp.

Cultural origin - The dish appears on the menu of almost all Chinese-style (mainly Cantonese-style) eateries in Hong Kong, the dish is also very popular in English, Australian and American Chinese cuisine. It is important to note that Singapore style noodles is not a cultural product of Singapore and is virtually non-existent in Singapore. Its naming may have been based on the stereotype that Singapore cuisine is generally spicy, and might have originated from an enterprising restaurateur eager to add a dash of exoticism to his menu.

This version of Singapore Noodles is made with shrimp.

1/4 pound thin rice stick noodles (rice vermicelli)
1 pound medium shrimp
2 cups mung bean sprouts
1 red bell pepper
2 cups shredded Napa cabbage
2 carrots
2 green onions
3 teaspoons minced ginger
1/4 cup water or chicken broth
1/2 teaspoon soft brown sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 tablespoons vegetable oil for stir-frying
1 1/2 tablespoons curry powder (Vietnamese brands are good), or to taste

Soak the rice noodles in warm water for 15 - 20 minutes, or until they have softened. Drain the noodles in a colander. Prepare the remainder of the ingredients while the noodles are soaking.

Shell and devein the shrimp if needed. Soak the shrimp in warm salted water for 5 minutes. Drain thoroughly.

Clean all the vegetables. Rinse and drain the mung bean sprouts. Cut the red bell pepper in half, remove the seeds and cut into thin strips. Shred the Napa cabbage. Peel the carrots and cut into thin slices. Cut the green onion into thin slices. Mince the ginger.

Prepare the sauce by whisking together the water or chicken broth with the brown sugar and salt and pepper. Set aside.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the shrimp. Stir-fry the shrimp until they turn pink. Remove from the wok.

Heat 2 tablespoons oil in the wok. When the oil is hot, add the curry powder. Stir-fry for about 30 seconds, then add the ginger and stir-fry until the ginger is aromatic. Stir-fry the vegetables, beginning with the carrot, then adding the red bell pepper, and the Napa cabbage. Stir in the bean sprouts. Stir-fry for about 20 seconds and then add the shrimp back into the pan with the noodles. Stir in the green onions.

Pour the sauce over, tossing the ingredients so that they are absorbed with the sauce. Add a bit more water or chicken broth if the mixture becomes too dry. Taste and adjust the seasoning, adding more sugar, salt, pepper or curry powder as desired. Cook until the sauce is absorbed. Serve hot.