Singapore Noodles (Sing Jau Chow Mai)

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


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

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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