A favorite take-out dish ready in minutes, Spicy Singapore Noodles are healthy and easy to make. Bursting with spice, this recipe will be on the table in less than 30 minutes.
I just returned home from the most amazing experience. I attended my first conference….the International Association of Culinary Professionals Conference in Washington, DC. I never imagined I would be considered a “culinary professional.” To many people, I’m “just a blogger.” But to the IACP….I fit right in with their diverse group of passionate and incredibly inspiring artists. Most of my professional life was spent feeling like a square peg trying to fit into a round hole. Constantly looking for validation and acceptance….I finally found it at the IACP conference. Every person I met there was simply amazing, welcoming and so willing to take the time to share their expertise. No secrets, no competition….just one big, ecstatically happy family. I’m simply overwhelmed by the experience and the inspirational stories that I had the opportunity to hear. I feel incredibly fortunate to be able to do what I do for a living. And I have all of you to thank for that.
I always look for inspiration everywhere I turn. I keep a list of things that trigger a recipe idea on my phone, whether it be a fabulous dish at a 5-star restaurants or a $3 food item I enjoyed from a food cart. The list is long and it grows every single day. At times I overlook the obvious, like these Spicy Singapore Noodles. I ordered them all the time when I was a square peg working in my gray cubicle. It was the highlight of my day, these noodles. A little spicy with a slightly salty, curry flavor….dotted with tiny pieces of pork. I always ordered mine with shrimp and I ate it straight out of the cardboard container. It was all mine, as were those few minutes of peace.
After I escaped the cubicle farm….I rarely ordered Chinese take out. I had almost all but forgotten about it and then I started to experience an unrelenting craving for Singapore Noodles. It went on for days….I was about to pick up the phone when I remembered something….I’m a recipe developer! Not a square peg! Let’s whip these up at home and so I did. And they were better than take out. This recipe is way less oily than the standard take out version and the best part is you can have them on the table in less time than it takes to order take out! (and have it delivered…or go pick it up…whichever, my way is faster.) I also found a way to incorporate some leftovers into this recipe (waste not, want not) by using one of my Asian-Style Pan-Roasted Pork Chops as the “tiny pieces of pork.” Kind of a two-fer one deal for an easy weeknight dinner.
Trust me when I say….after you make these Spicy Singapore Noodles you will never order them again. They’re fast, fresh, easy and soooooo amazing. And the next time you’re out and about, why not take a moment to think of what inspires you. Jot it down…you never know what path that one little note may get you started on.
- 1 lb medium shrimp, peeled and deveined
- 1 14 ounce package rice noodles
- 1 tablespoon olive oil
- 1 cup of diced leftover pork (I used one of my Asian-Style Pan-Seared Pork Chops)
- 1 large carrot, peeled and julienned
- 3 scallions, white and green parts cut into 1 inch pieces
- 1/2 red onion, sliced thinly
- 1 red bell pepper, julienned
- 3 cups shredded nappa cabbage
- 2 dried red chili peppers
- 2 tablespoons curry powder
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1/2 tablespoon sesame oil
- Rinse the shrimp and pat dry. Set aside.
- Place the noodles in a large bowl and fill with hot water. Allow to sit for 10-15 minutes.
- In a large stir-fry pan or wok, add the oil and heat. Turn the heat to high. Add the pork and shrimp to the pan and stir-fry for about 20 seconds. Add the carrot, scallions, red onion, bell pepper, cabbage and dried chili peppers. Stir-fry for an additional 30 seconds. Sprinkle the curry powder over the mixture and toss thoroughly.
- Drain the rice noodles and tear into manageable pieces. Add the noodles to the stir-fry pan and cook for 1 minute longer. Quickly whisk together the rice vinegar, honey, soy sauce and sesame oil in a small bowl. Add the mixture to the pan and stir into the noodles scraping the bottom of the pan to avoid sticking.
- Serve immediately.