Singapore Noodles with Shrimp
A quick Chinese stir-fry noodle dish featuring shrimp, vegetables, and a savory sesame-soy-vinegar sauce.
Pasos
- 1
Prepare the sauce by combining sesame oil, soy sauce, and rice vinegar in a bowl.
- 2
Cook the rice noodles in a large pot of boiling water for 2 minutes, then drain, rinse with cold water, and cut into shorter lengths.
- 3
Whisk the eggs and scramble in a skillet with 1 tablespoon of oil until firm; transfer to a plate.
- 4
In the same pan, heat 1 tablespoon of oil and sauté ginger, garlic, carrots, jalapeño, onion, and salt until the vegetables soften.
- 5
Add the remaining oil and the ham, Napa cabbage, scallions, red pepper, and curry powder; cook for 1 minute.
- 6
Add the shrimp and cook until pink and cooked through, about 3 minutes.
- 7
Add the eggs, sauce, and half the noodles; toss for 1 minute.
- 8
Add the remaining noodles and toss until heated through.
- 9
Taste and adjust salt or soy sauce if needed; garnish with cilantro leaves and serve.
