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

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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