Singapore Noodles (Sing Jau Chow Mai)

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


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