Chow Mei Fun din Singapore
By Chef Singapore (@chef_singapore)
Ingredients
- 1 tablespoon vegetable oil
- 10 large shrimp (peeled and deveined)
- 50g charsiu pork or 3 strips turkey bacon, sliced into bite size strips (optional)
- 2 cups cabbage, shredded
- 1 carrot, sliced into thin strips
- 1 small red onion, thinly sliced into half moons
- 2 dried red chili peppers, roughly chopped
- 3 stalks scallions, chopped
- 1 1/2 tablespoons curry powder
- 130 grams maifun noodles (dried rice noodles)
- 1/4 teaspoon salt
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 1/2 tablespoons soy sauce
- Ground white pepper, to taste
Directions
- 1. Soak them in hot water for 7-8 minutes, or until they are al dente. You don’t want them cooked all the way through since you will finish them in the wok.
- 2. Drain the noodles and let them dry. You may gently pat them dry with paper towels to speed up the process.
- 3. Use scissors to cut the into a length that’s easy to eat. Set them aside.
- 4. In a wok or deep skillet over medium high heat, add the oil. When the oil is hot, add the shrimp and turkey bacon and cook for 30 seconds.
- 5. Add the cabbage, carrot, red onion, dried red chili peppers and half of the scallions. Cook for 4 minutes or until the vegetables are tender but still yielding a slight crunch.
- 6. Add the curry powder and stir.
- 7. Add the maifun noodles, salt, rice vinegar, toasted sesame oil, and soy sauce. Gently toss the noodles to season them evenly.
- 8. Turn the heat off and transfer the noodles to a serving plate or bowl. Season with ground white pepper and garnish with the remaining scallions.