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

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,

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

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Singapore Noodles

Ingredients

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