This may look like a lot of work but it really isn’t. The best way to tackle is to cut all your veggies and prepare meats, sauces and seasonings beforehand (even the day before if it makes sense). Have everything ready to go when you start stir frying. AND, if you don’t have all of the ingredients, omit or substitute with next best thing that makes sense.
Singapore Noodles
1/2 lb pork chops or pork loin OR
4 oz Char Siu (pork)
12 to 14 uncooked shrimp
1/2 pk Rice Stick Vermicelli
2 cup cabbage
1 carrot (julienne)
1 bell pepper (sliced)
2 sticks green onion (julienne)
1 lg onion (thinly sliced)
2 cloves garlic (chopped)
1 cup fresh bean sprouts
2 eggs (beaten)
2 tsp seasome oil
garish with green onions
vegetable oil for wok
Sauce
1 tbsp Shaoxing wine
2 to 4 tbsp chicken stock
1/2 tsp seasome oil
1 1/2 tsp soy sauce
3 dried red chili peppers OR
1 tsp hot crushed chili peppers
Seasoning mixture
1 tsp sugar
1 tsp salt
½ tsp pepper
1/4 tsp cumin
1/8 tsp tumeric
2 tbsp curry powder
As a stand alone dish, this recipe will serve 4 to 5 people. As a side dish, it should be sufficient for 8 servings.
Step 1: Season pork with ground garlic, onion powder, cayenne pepper and dash soya sauce. Air fry for 10 minutes. Let it rest for 10 minutes. When cool enough to handle. cut in thin slices. Set aside (The can be done the day before. Just cover tightly and refrigerate)
Step 2: Cut vegetables as noted and place each on a large serving plate keeping each separate from the other (or just use separate bowls). Set aside. (The can be done the day before. Cover tightly and refrigerate)
In small bowl, combine seasoning ingredients and mix well. Set aside.
Step 3: Prepare noodles as directed on package; thoroughly drain and cover with moist cloth. Heat wok (med-high), add 1 tbsp oil; add noodles and stir fry 1 minute on each side (be sure to separate the noodles as much as possible). Set aside in large bowl; cut with scissors as it is more manageable for stir fry and for eating.
Step 4: Add 1 tbsp oil to hot wok, add shrimp and stir fry 1 minute each side. Set aside.
Step 5: Beat eggs and add to hot wok (add more oil if necessary); scramble fry and set aside
Step 6: In covered bowl, microwave cabbage in 1 tbsp water (2 minutes). Add onions and peppers and sauté 1 minute; add garlic and sauté 1 minute; add cabbage and carrot and stir fry 1 minute; add bean sprouts (30 seconds); add pork; add seasoning; mix everything thoroughly; stir fry 1 minute; add noodles, moving them around until fully coated and mixed. Add sauce mixture, shrimp and eggs; mix and heat through. Add 2 tsp sesame oil and garnish with green onions. Serve hot.
