Singapore Noodles

Total Time: 50 mins Preparation Time: 40 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 dried shiitake mushrooms
• 6 ounces rice vermicelli
• 3 tablespoons vegetable oil
• 4 teaspoons hot curry powder
• 2 garlic cloves, minced, divided
• 1/2 cup chicken broth
• 2 tablespoons soy sauce
• 1 teaspoon chili paste
• 2 teaspoons sugar
• 1/2 teaspoon kosher salt
• 1 1/2 tablespoons oyster sauce
• 1 tablespoon minced ginger
• 1/2 cup very thinly sliced celery
• 1/2 cup thinly sliced onion
• 1/2 cup very thinly sliced bell pepper
• 1 cup bean sprouts, rinsed and drained
• 4 scallions, sliced into 2-inch pieces
• 1/2 lb raw small shrimp
• 6 ounces chinese barbecue lamb, in 2-inch slivers

Recipe

• 1 soak mushrooms in hot water about 15 minutes.
• 2 slice caps thinly discard stems.
• 3 soak rice noodles 10 minutes in very hot water to cover.
• 4 drain noodles well and spread on a kitchen towel to dry.
• 5 combine broth, soy sauce, chili paste,salt and sugar,set aside.
• 6 in a small saucepan, sauté garlic and curry powder in 1 tablespoons of the oil over medium heat for 20 seconds.
• 7 add broth mixture and simmer, covered, for 5 minutes. add oyster sauce; set aside.
• 8 in a large sauté pan or wok, heat another 1 tbs oil over high heat.
• 9 add remaining garlic and ginger, fry until garlic starts to turn golden.
• 10 add celery, onion, pepper, scallion, shiitakes and sprouts; stir-fry for a few minutes.
• 11 remove vegetables from pan and set aside.
• 12 heat the remaining 1 tablespoons of oil over high heat.
• 13 stir-fry shrimp until barely cooked 1 or 2 minutes.
• 14 add lamb; toss well.
• 15 add noodles, vegetables, and sauce mixture. mix thoroughly to coat noodles with the sauce.
• 16 serve.