Although our curry powder blend packs a particular punch, you can substitute 1 teaspoon spicy-hot Madras curry powder and omit the cumin, coriander, mustard, clove, and ground red pepper. We tested this recipe with Wai Wai brand noodles because we like the texture. They're thinner than most supermarket brands, which will work just fine, though you may need to soak them a minute longer.
5 ounces uncooked rice vermicelli
1/4 teaspoon cumin seeds
1/8 teaspoon coriander seeds
1/8 teaspoon mustard seeds
1 whole clove
1/8 teaspoon ground red pepper
1 cup (1-inch) pieces green onions
5 teaspoons canola oil, divided
5 bacon slices, cut into 1-inch pieces
1 pound large tail-on shrimp, peeled and deveined
1/4 teaspoon black pepper
1/4 teaspoon salt, divided
2 tablespoons low-sodium soy sauce
1 tablespoon rice wine vinegar
1 tablespoon hoisin sauce
2 teaspoons chili garlic sauce (such as Lee Kum Kee)
Soak noodles in warm water 2 minutes. Drain well. Combine cumin, coriander, mustard seeds, and clove in a spice or coffee grinder; pulse until finely ground. Stir in red pepper.
Combine green onions, 2 teaspoons oil, and bacon. Place onion mixture on a rimmed baking sheet coated with cooking spray. Broil 5 minutes. Add shrimp to mixture; toss. Arrange shrimp in a single layer. Broil 5 minutes or until shrimp and bacon are done. Transfer mixture to a bowl using a slotted spoon. Stir in black pepper and 1/8 teaspoon salt.
Combine cumin mixture, remaining 1/8 teaspoon salt, soy sauce, vinegar, hoisin, chili garlic sauce, and 1/2 teaspoon ginger. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add bell pepper to pan; sauté 2 minutes. Add remaining 1 teaspoon ginger; sauté 45 seconds. Add to shrimp mixture.
Return skillet to medium-high heat. Add soy sauce mixture and noodles; cook 1 minute or until thoroughly heated, tossing to coat. Place about 3/4 cup noodles on each of 4 plates. Top each serving with about 1 cup shrimp mixture. Serve immediately.
We really loved this meal. In fact we are having company for dinner and my husband asked if I could please make it again. I will say however we must be pigs! 2 of us ate the whole thing. And this time I will make more sauce because it was just enough to coat everything. We like more. Also I'm going to add Tilapia because its a fish that soaks up flavor. We also use Pad Thai noodles instead and it was a good choice****************
SECOND TIME out of this world! Made twice as much sauce and because it was Friday I used 2 veggie patties marinated in water and liquid smoke the dashed liquid smoke on the shrimp and patty mixture before broiling then the only other change was I added Tilapia by after removing shrimp I based with sauce and broiled and added it to the pot of complete ingredients. Oh and my 14 month old loved! The noodles and the Tilapia. Enjoy
It tastes wonderful and I would be happy to serve it to a small dinner party of good friends. I have been on an Asian food-making kick for the past few years and this is one of my favorite recipes for Singapore noodles. It is a sure fire winner if you follow the recipe exactly and FOLLOW YOUR OWN INDIVIDUAL RICE NOODLE PACKAGE INSTRUCTIONS instead of following this recipe's blind suggestion to soak them. The suggestion to soak them for 2 minutes certainly isn't ideal since all noodle brands are a bit different.
I like the smokiness that the bacon adds. Though the recipe seems complicated, it isn't! After having made it several times I have learned to do as much prep work as possible to speed things up. We also enjoy a good dose of curry in our Singapore noodles so, in addition to the individual spices, we add our favorite curry powder to taste. We have been out of whole spices a couple of times and actually quite enjoyed it with the ground versions that we had on hand.
This was great. I was a little heavy handed with the chili-garlic sauce, but other than that it turned out delicious. I did use cellophane noodles instead of vermicelli and I doubled the sauce. I steamed some dumplings to complete the meal. We ate the leftovers for lunch the next day. It's a keeper.
Bacon in a Asian dish?! I was interested by the combination, but it turned out wonderfully. I didn't seem to have the 'soak' rice noodles-- I had to boil them. I substituted the bacon for turkey bacon and the large shrimp for medium shrimp. We loved the new flavor palette created by this dish. It was even better the next day.
The only thing I liked about this recipe was being able to salvage the shrimp and use it leftover to make fried rice. I agree with another reviewer...soaking the noodles in water did not work. Perhaps boiling them would be a better option. I would not make the recipe again.
This is a good recipe. I made exactly as written, except I omitted the bacon. I agree with the comment in the description to aim to purchase thinner noodles. I used thicker ones and they were a bit clumpy and overpowering. The sauce is great, however, and the flavor is very nice.
Great smoky flavor, a little different than my usual Asian dishes. The instructions made the recipe seem more complicated than it is; I may try it as a stir-fry as the other reviewer suggested. I substituted turkey bacon & added bok choy, which was very good in it. The noodles were a little dry -- I soaked longer & also added water to the pan. Next time I might boil them as the package suggested or find another brand. It needs a little work, but was unusual enough that I will try this again.
Good strong flavor, but I would do all the prep first and cook as a stir fry, soaking the rice noodles at the last minutes so they don't get sticky. Once they are sticky, it was impossible to get them coated with the seasonings. I also scraped the bacon, cut back the shrimp and added a boneless pork chop and chicken breast.
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