Singapore Noodles (Sing Jau Chow Mai)

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


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

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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