Singapore Noodles (Sing Jau Chow Mai)

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


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

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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