Singapore Noodles

Name: Singapore Noodles
Yield: Makes 4 servings
Cuisine: Singaporean
Ingredients: ½ pound dried rice vermicelli, soaked in hot water until softened and drained; 1 tablespoon sesame seeds, toasted; ¼ cup thinly sliced red bell pepper; Salt; ¼ cup thinly sliced green bell pepper; ½ cup thinly sliced onion; 2 ounces scallops, cut into ½-inch dice; 2 ounces boneless, skinless chicken breasts or thighs, cut into ½-inch dice; 2 ounces crabmeat, picked over for shells and cartilage; ¼ cup trimmed bean sprouts; 2 ounces shrimp, peeled, deveined, and cut into ½-inch dice; ¼ cup grape seed, corn, or other neutral oil, plus more as needed; 1 tablespoon curry powder; 1 large egg, beaten

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

This is street food at its best, thin noodles and vegetables, generously seasoned with curry powder and given substance with seafood and chicken. You can, of course, vary the types of protein and vegetables you use, or omit the protein altogether and make it vegetarian.

Ingredients

½ pound dried rice vermicelli, soaked in hot water until softened and drained
¼ cup grape seed,

Asia
Singapore
Noodles
South East Asia

Method

Bring a medium pot of water to a boil. Add the vermicelli and cook just until softened, about 1 minute, then drain immediately and set aside.
Heat half the oil in a medium skillet over medium-high heat. Add the shrimp and chicken and brown nicely, then add the scallops and cook, stirring occasionally, for another minute. Remove from the heat.
Heat the