Singapore Curried Noodles
- 16 ounces egg noodles
- 2 eggs
- Salt and pepper
- 2 tablespoons cooking oil
- 4 ounces rock shrimp
- 2 teaspoons sliced garlic
- 2 fresh chiles, minced
- 3 tablespoons curry powder
- 4 ounces calamari, cut into 1/2-inch rings
- 4 ounces tofu, medium dice
- 1/2 cup shredded Napa cabbage
- 1/4 cup bean sprouts
- 2 scallions, sliced
- 3 tablespoons soy sauce
- 1 bunch cilantro, chopped (reserve 4 sprigs for garnish)
- 2 limes
Precook noodles and set aside. Prepare omelet by beating together 2 eggs, with a pinch of salt and pepper. Preheat non-stick skillet or wok, then add eggs, swirling pan to make thin omelet. Cook until set, then slide from the pan, cool, roll, and slice thinly.
In wok, heat oil until hot then add rock shrimp. Stir-fry, add garlic, chiles, and curry powder. Add calamari and stir fry. Add the noodles, and add all vegetables and toss with the soy sauce and chopped cilantro. Garnish with omelet, cilantro sprig, and lime.
Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Jason Weaver
Recipe courtesy of Robert Irvine