Jenn’s Favorite Singapore Rice Noodle Recipe

When you’re expecting guests but don’t know their dietary preferences, it’s sometimes hard to know whether meat, fish, neither, or both will be the best choice to leave everyone feeling satisfied. I have a favorite recipe that I love to serve in this case: Singapore rice noodles. This version includes both shrimp and pork, which can be served separately or mixed in to keep the whole crowd happy. It might sound a little exotic, but it’s always a hit, and your friends will be impressed with your ability to make take-out in.

Singapore Rice Noodles

½ lb shiitake mushrooms

6 oz. fine dry rice vermicelli

3 T vegetable oil

1 ½ T hot curry powder

3 cloves garlic, minced

½ c lower-salt chicken or vegetable broth

3 T soy sauce

2 t sugar

1 t hot chile paste (I use Sriracha)

½ t Kosher salt

1 T minced fresh ginger

½ c thinly sliced celery, on the diagonal

½ c thinly sliced yellow onion

½ c thinly sliced green bell pepper

½ c bean sprouts, rinsed and well-drained (you can substitute canned if you cannot get fresh)

4 scallions, trimmed and cut into 2-inch pieces

½ lb small shrimp, peeled and deveined

8 oz. Chinese barbequed pork (recipe follows), cut into 2-inch matchsticks (about 1 ½ c)

1 ½ T oyster sauce

Remove and discard shiitake stems; slice caps.

Put vermicelli in heatproof bowl; cover with very hot water and let stand 8-10 minutes. Drain well. Cut or tear noodles into smaller pieces (4-5 inches).

Heat 1 T oil in a small saucepan over medium heat. Add curry powder and half of minced garlic; sauté 20 seconds. Add broth, soy sauce, sugar, chile paste, and salt. Cover and cook 5 minutes. Remove from heat.

Heat a large wok or sauté pan over high heat; add 1 T oil and tilt pan to coat. When hot, add remaining garlic and ginger. Stir-fry 10-20 seconds. Add celery, onion, green pepper, bean sprouts, scallions, and mushrooms. Stir-fry until crisp-tender, 2-3 minutes. Transfer to plate and set aside.

Heat remaining 1 T oil in pan over high heat. When hot, add shrimp; stir-fry until just cooked through, 1-2 minutes. Add barbequed pork; toss well. Add noodles, vegetables, soy-curry mixture, and oyster sauce. Toss to mix thoroughly and coat noodles with sauce. Serve immediately. Serves 4.

Serve this with a simple cucumber salad that is cooling in comparison to the slight bite of the spicy noodles.

Barbequed Pork
Be sure to marinate the pork for at least 6 hours or overnight.

1 1- to 1 ¼-lb pork tenderloin, trimmed

¼ c soy sauce

¼ c honey

1 T dry sherry

2 T hoisin sauce

½ t five-spice powder

pinch of Kosher salt

¼ t white pepper

Cut small incisions in pork at 1-inch intervals. In medium bowl, combine soy sauce and next six ingredients. Add pork; rub to coat well. Cover with plastic wrap; refrigerate at least 6 hours or overnight, turning pork occasionally.

Position rack 6 inches from broiler and heat broiler. Use a broiler pan or set a rack in a small roasting pan; add ¼ inch water to bottom pan. Remove pork from marinade (discard marinade) and place on rack. Broil with oven door closed, turning tenderloin after 10 minutes, until an instant-read thermometer registers 145°F, 15-20 minutes total; keep an eye on it to avoid burning. Let cool before using.