Singapore Noodles

Singapore Noodles
Photo by Maura McEvoy


  • ½ cup fresh shelled green peas
  • 8 ounces dried rice vermicelli
  • 3 tablespoons vegetable oil
  • and freshly ground black pepper
  • 6 ounces Cantonese roast pork
  • 2 teaspoons Indian curry powder
  • Kosher salt
  • + 4 more ingredients
    • 1 ½ tablespoons fish sauce
    • 24 small tiger shrimp
    • 1 small onion
    • 6 sprigs cilantro

Bring a pot of water to a boil over high heat and cook the noodles until tender yet firm, about 10 seconds. Use a strainer and tongs to pick up the noodles and transfer them to a bowl. In the same water cook the shrimp until opaque, about 1 minute, and drain. Heat 1 tablespoon of the oil in a lar...

View full recipe at Epicurious


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