Singapore Style Noodle

Singapore Noodle is a dish enjoyed by many patrons of Pan-Asian take-out joints and  steam tables at buffets.   A beautiful mixture of a dry-ish curry and a bright airy noodles, it's almost perfect in its complexity and simplicity. So why not bring it home? This week's kitchen adventure, or trial and error, traces the circuitous route taken towards that end. In some instances the dead ends weren't pretty or tasty, but the final results was delicious although not at all what was planned. Singapore noodle is a dish with a base of rice noodles,  curry,  veggies and tofu or meat. It's basic, and like potato salad easy to mess up.

Mis-step #1  (Buy the wrong noodles)

At the grocery store everything that looks right isn't right. The noodles pictured are actually bean threads. Those in the know have just fallen out their chair laughing.  These are not rice noodles despite their look. They cook clear and are perfect for soups, but are the wrong noodle for Singapore noodle, or any rice noodle based dish. This is however the only noodle they had at the local grocer. 

Mis-Step #2 (substitute the wrong noodle)

After the clear, and pronounced mistake of cooking the bean threads, and with nothing left  in the cupboard but somen and udon noodles both were tried. The incredible disaster that ensued is worthy of its own epic tome.  Let's just say wheat noodles really won't work, they don't stand up, it gets pasty.  It's a curry flavored disaster. 

Step #1 Angel Hair (an atypical noodle and a guardian angel)

With bean thread, and various Asian wheat noodles attempted, with no other noodles left and some assurance from web searches - the discounted angel hair pasta was called up to duty.   At this point the shear feeling of failure descended. How could such a simple recipe be so messed up? Who would forgive the sacrilege of using an Italian based noodle in a reportedly Asian dish?  Would it be like pawning beef on weck as Texas brisket?  Would it be better to just stop and call the take out place and be done with it all? Of course not! Cook the pasta in accordance with the package directions and set aside. Whisk two tablespoons of soy sauce and a tea spoon of sugar together. In a separate bowl scramble one egg. 

Step #2 Meat (or meal alternative), Veggies & Sauce

Slice up a red bell pepper, an onion, add 1 tablespoon of garlic and ginger.   In a dry skillet or dutch oven or some other pot under medium heat add a table spoon and a tea spoon of curry powder and shake the pan and after a minute or until it gets fragrant add two tea spoons of oil. Add either the meat or meat alternative (in this instance it's shrimp). If tofu is used, then more oil may be needed. 

Add more oil,  one medium onion sliced or chopped. Once the onion is soft add the sliced red pepper.  After about 3 minutes, when the pepper is soft, add the grated ginger (about a tea spoon full) and garlic.  

Once the ginger and garlic are fragrant add one tea spoon of crush hot pepper flakes.  

Step #3 Add Egg, Noodles and Eat

Add the  scrambled egg and noodles to the pan. Stir-fry until everything is fully coated and more dry than wet.  Add more curry powder, pepper, or red pepper flakes if you feel it necessary. After about four minutes of stir-frying cut the heat off and  plate it up and enjoy.  It's surprisingly wonderful despite being the wrong noodle and all the frustration that went along with it.