Singapore Noodles with Shrimp

Bring a large saucepan of water to a boil, add the rice noodles, and cook for 2 minutes until tender. Drain, rinse with cold water, and snip with kitchen scissors into shorter lengths.

Ingredients

225 g of Soy Sauce

240 mL of Rice Wine Vinegar

225 g of Rice Noodles

950 mL of Cold Water

Equipment

Sauce Pan

Colander

Kitchen Scissors

Whisk the eggs in a small bowl. Heat a skillet over medium heat with 1 tablespoon of peanut oil, scramble the eggs until soft curds form, then remove from the pan.

Ingredients

2 pieces of Medium Free-Range Eggs

15 mL of Peanut Oil

Equipment

Frying Pan

Bowl

Whisk

Spatula

Add 1 tablespoon of oil to the skillet and sauté the ginger garlic paste, carrots, jalapeño, sweet onion, and salt for 2 minutes until softened.

Ingredients

15 mL of Ginger Garlic Paste

120 mL of Carrots

120 mL of Sweet Onion

2½ mL of Salt And Pepper

Equipment

Frying Pan

Spatula

Add the remaining oil, ham, cabbage, scallions, red pepper, and curry powder to the pan, cooking for 1 minute. Add the shrimp and cook for 3 minutes until pink.

Ingredients

2½ mL of Salt And Pepper

1 piece of Jalapeno Pepper

120 mL of Cooked Ham

240 mL of Cabbage Leaves

60 mL of Scallions

120 mL of Red Pepper

15 mL of Curry Powder

225 g of Shrimp

Equipment

Frying Pan

Spatula

Incorporate the eggs, sauce mixture, and noodles into the pan in batches, tossing for 2 minutes until thoroughly combined and heated through.

Ingredients

225 g of Soy Sauce

225 g of Rice Noodles

1 piece of Medium Free-Range Eggs

Equipment

Frying Pan

Spatula

Sauce Pan

Taste and adjust seasoning with salt or soy sauce if desired, then garnish with fresh cilantro leaves before serving.

Ingredients

225 g of Soy Sauce

2½ mL of Salt And Pepper

225 g of Cabbage Leaves

60 mL of Cilantro Leaves

Equipment

Muffin Liners