Recipe #293: Singapore Noodles

Well, of the month of June, I was home one week out of them all between vacation (Florida!) and work (Illinois and Kansas!) and even if I had time to cook, was too tired to try anything new or fancy.  This is my first post in almost a month.  Hopefully it inspires some more.

This one is from the latest issue of Cooks Illustrated (and copied from their site) and I'm happy with the results.  Spicy, plenty of curry, and the fresh shrimp is delicious.  Light enough for summer but still hearty.

INGREDIENTS

• 4tablespoons plus 1 teaspoon vegetable oil
• 2tablespoons curry powder
• 1/8teaspoon cayenne pepper (optional)
• 6ounces rice vermicelli
• 2tablespoons soy sauce
• 1teaspoon sugar
• 12ounces large shrimp (26 to 30 per pound), peeled, deveined, tails removed, and cut into 1/2-inch pieces
• 4large eggs, lightly beaten
• Salt
• 3garlic cloves, minced to paste
• 1teaspoon grated fresh ginger
• 1red bell pepper, stemmed, seeded, and cut into 2-inch-long matchsticks
• 2large shallots, sliced thin
• 2/3cup chicken broth
• 4ounces (2 cups) bean sprouts
• 4scallions, cut into 1/2-inch pieces
• 2teaspoons lime juice, plus lime wedges for serving

INSTRUCTIONS

1. 1. Heat 3 tablespoons oil, curry powder, and cayenne, if using, in 12-inch nonstick skillet over medium-low heat, stirring occasionally, until fragrant, about 4 minutes. Remove skillet from heat and set aside.

   2. Bring 1 1/2 quarts water to boil. Place noodles in large bowl. Pour boiling water over noodles and stir briefly. Soak noodles until flexible, but not soft, about 2 1/2 minutes, stirring once halfway through soaking. Drain noodles briefly. Transfer noodles to cutting board. Using chef’s knife, cut pile of noodles roughly into thirds. Return noodles to bowl, add curry mixture, soy sauce, and sugar; using tongs, toss until well combined. Set aside.

   3. Wipe out skillet with paper towels. Heat 2 teaspoons oil in skillet over medium-high heat until shimmering. Add shrimp in even layer and cook without moving them until bottoms are browned, about 90 seconds. Stir and continue to cook until just cooked through, about 90 seconds longer. Push shrimp to 1 side of skillet. Add 1 teaspoon oil to cleared side of skillet. Add eggs to clearing and sprinkle with 1/4 teaspoon salt. Using rubber spatula, stir eggs gently until set but still wet, about 1 minute. Stir eggs into shrimp and continue to cook, breaking up large pieces of egg, until eggs are fully cooked, about 30 seconds longer. Transfer shrimp-egg mixture to second large bowl.

   4. Reduce heat to medium. Heat remaining 1 teaspoon oil in now-empty skillet until shimmering. Add garlic and ginger and cook, stirring constantly, until fragrant, about 15 seconds. Add bell pepper and shallots. Cook, stirring frequently, until vegetables are crisp-tender, about 2 minutes. Transfer to bowl with shrimp.

   5. Return skillet to medium-high heat, add broth to skillet, and bring to simmer. Add noodles and cook, stirring frequently, until liquid is absorbed, about 2 minutes. Add noodles to bowl with shrimp and vegetable mixture and toss to combine. Add bean sprouts, scallions, and lime juice and toss to combine. Transfer to warmed platter and serve immediately, passing lime wedges separately.