Complete with shrimp and roast pork, this simple and satisfying Singapore noodle stir fry comes together in a matter of minutes.
I bet if I were to hop on a plane and fly directly to Singapore, it would be hard—if not impossible—to find so-called"Singapore noodles" at any restaurant. WhereI find them? For starters, a heck of a lot of Chinese restaurants. Seasoned with curry powder, the thin rice noodles are stir-fried along with shrimp,, and a mix of vegetables.
If you're not able to find this type of rice-stick noodle, look for ones that list only water and rice in the ingredients. Some noodles are made with tapioca flour, which I find a bit too starchy for stir-frying. Shrimp is almost always found in Singapore noodles, and so is char siu. Most Chinatown barbecue joints or noodle restaurants will have char siu hanging by a hooks up front next to other favorites like roast duck and soy sauce chicken. Ask for half a piece of char siu and tell them not to cut it for you . If you're unable to get that, ham is just as popular in Singapore noodles as char siu—get a nice thick piece of ham steak and slice it thinly, instead.
As with all home stir-frying recipes, I cook the ingredients in batches, since overloading the wok will lower its temperature, and high heat is an absolute necessity for stir-frying.
Norge Siste Nytt, Norge Overskrifter
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