Singapore Noodles (Sing Jau Chow Mai)

Singapore Noodles (Sing Jau Chow Mai)
Photo by Scott Phillips


  • 2 tsp. granulated sugar
  • 6 oz. fine dry rice vermicelli
  • ½ cup very thinly sliced celery (2 inches long)
  • 3 Tbs. vegetable oil
  • 4 scallions, root ends trimmed, white and green parts cut into 2-inch pieces
  • 1 tsp. hot chile paste
  • 1 Tbs. minced fresh ginger
  • + 12 more ingredients
    • 2 Tbs. low-salt soy sauce
    • 1-½ Tbs. oyster sauce
    • ½ cup thinly sliced yellow onion
    • ½ tsp. kosher salt
    • ½ lb. small shrimp, peeled and deveined
    • 4 dried or fresh shiitake mushrooms
    • 6 oz. Chinese Barbecued Pork, cut into 2-inch matchsticks (about 1 cup)
    • ½ cup bean sprouts, rinsed and well drained
    • ½ cup very thinly sliced green bell pepper
    • ½ cup homemade or low-salt chicken or vegetable broth
    • 1-½ Tbs. Madras (hot) curry powder
    • 2 cloves garlic, minced

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 minute...

View full recipe at Fine Cooking


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