Xing Zhou Mi Fen (Singapore-Style Rice Noodles)
chinese, loo, pasta, pork, shellfish
1/2 lb thin dried rice noodles; aka
1 rice sticks
1/4 lb raw shrimp; shelled,
1 deveined, and diced
1/2 cup onion; shredded
5 tablespoon oil
1 teaspoon good-quality curry powder
1 or more to taste
1 teaspoon salt; or more to taste
1 teaspoon sugar
1 tablespoon soy sauce
1 cup shredded roast pork; and/or
1 other meat
1 cup mung bean sprouts
1 cup chicken broth
Bring a pot of water to the boil and cook the noodles for 30 sec. Or if the noodles are really, really thin, just soak them briefly in cold water. Drain them in a colander and then let them dry in a thin layer on a tray, lightly covered. Fluff them up with chopsticks.
Stir-fry the shrimp in a large wok or frying pan in 1 T oil for a few seconds. Drain and set aside.
Add the rest of the oil to your wok and heat it quite hot. Stir-fry the onions until they are translucent. Push them off to one side and add the curry powder to the oil. Cook the powder for 10 sec and then add the salt, sugar, soy sauce, meat, bean sprouts, shrimp, and chicken broth. Bring the whole mess to a boil.
Put the noodles in a pile on top but do not stir. Cover the wok and cook over medium-high for 3 min. There should be a small amount of sauce left in the bottom, fairly thick but not burned. Toss the noodles now with the rest of the sauce.
adapted from Florence Lin
From: mloo@juno.com (Michael Loo)
Yield: 1 servings