Singapore Noodles (Sing Jau Chow Mai)

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


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

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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