Singapore Noodles (Sing Jau Chow Mai)

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


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

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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