Recipe source : here
Malaysian and Singaporean food are virtually the same. So much so that I find it difficult to draw the line between Malaysian and Singaporean recipes. So to be safe I chose a recipe which clearly stated the country of origin, "Singapore noodles".
This is unlike the usual fare that I come across. This noodle dish has a spicy twist to it as curry powder was used. And this is the first time I used capsicum and snake beans to fry noodles!
125ml vegetable oil
100g snakebeans, cut into 3 cm lengths
250g shrimps, remove shells and keep the tails intact
1 red capsicum, thinly sliced
1 onion, sliced
2 eggs, lightly beaten
1 1/2 tbsp curry powder, mixed with 2 tbsp water to form a paste
300g vermicelli or beehoon, soaked until soft and drained
160g bean sprouts
60ml soy sauce
1. Heat 1 tbsp oil in a wok until hot. Fry snakebeans over high heat for about 5 minutes or until slightly charred. Remove and set aside .
2. Add shrimps to pan-fry until they curled up and turned pink. Transfer them to the plate of snakebeans.
3. Add 2 tbsp oil and stir-fry capsicum and onions together for 3 minutes or until tender. Transfer to the plate of snakebeans.
4. Reduce heat to medium and pour beaten eggs into wok to create a thin omelette. Remove and cut them into thin slices. Set aside.
5. Add remaining oil to wok. Then add curry paste and bean sprouts, followed by beehoon. Use a pair of bamboo chopsticks to toss the beehoon. Add soy sauce and mix well. Then add the snakebeans, shrimps and capsicum. Stir-well and mix everything together.
6. Add sliced omelette on top to garnish.
I am submitting this post to Asian Food Fest : Singapore
Hosted by Grace Phua of Life Can Be Simple