Singapore Noodles (Sing Jau Chow Mai)

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


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

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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