As you may recall me saying, I have this Asian market near my house where I can get all kinds of noodles… seriously.. ALL kinds of noodles… and I have learned how to make one of my favorite take-out dishes at home, Singapore Mei-fun.
- 3 oz. thin rice noodles (to yield about 2 cups when cooked)
- 1 pound shrimp
- 1 rib celery
- 1 large carrot
- 1 tsp curry powder
- 1 tsp granulated sugar
- 5 tbsp peanut oil
- 5 scallions, greens cut into 1-inch pieces, whites thinly sliced (keep separate)
- 1 tbsp minced or finely grated ginger
- 1 tbsp soy sauce
Bring two quarts lightly salted water to a boil. Remove from heat, add the rice noodles, and let soak until they’re just tender, 5 to 10 minutes. Drain the noodles well and set on a plate lined with paper towels.
Cut the celery into long pieces and then slice lengthwise into thin strips. Use a vegetable peeler to shave the carrot into thin strips. Combine the curry powder, sugar, and 1/2 tsp. salt in a small bowl and set aside. Heat 2 tbsp of the oil in a wok over medium-high heat until shimmering. Add the shrimp and stir-fry about 2 minutes. Transfer the shrimp to the side of the wok, off the heat. Heat the remaining 3 Tbs. oil in the skillet and add the scallion whites and ginger; stir-fry for a few seconds. Add the celery, carrot, scallion greens, and curry mix, and stir-fry for a few more seconds to soften slightly. Add the drained noodles and the shrimp and toss until the noodles have turned an even pale yellow and are hot throughout, about 2 minutes (scrape the bottom of the pan if necessary). Toss with the soy sauce, taste for seasoning, and serve immediately.
Its just like take-out used to make…