Singapore Noodles

Name: Singapore Noodles
Yield: Serves 4 to 6
Cuisine: Asian
Ingredients: 4 tablespoons plus 1 teaspoon, vegetable oil; 2 tablespoons, curry powder; 1/8 teaspoon, cayenne pepper (optional); 6 ounces, rice vermicelli; 2 tablespoons, soy sauce; 1 teaspoon, sugar; 12 ounces, large shrimp (26 to 30 per pound), peeled, deveined, tails removed, and cut into 1/2-inch pieces; 4 , large eggs, lightly beaten; , Salt; 3 , garlic cloves, minced to paste; 1 teaspoon, grated fresh ginger; 1 , red bell pepper, stemmed, seeded, and cut into 2-inch-long matchsticks; 2 , large shallots, sliced thin; 2/3 cup, chicken broth; 4 ounces (2 cups), bean sprouts; 4 , scallions, cut into 1/2-inch pieces; 2 teaspoons, lime juice, plus lime wedges for serving

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Appears in Cook's Illustrated July/August 2014

Main Courses

Asian

Fish & Seafood

SERVES4 to 6

TIME1¼ hours

has video

WHY THIS RECIPE WORKS

Singapore noodles, a Hong Kong favorite, can sometimes be so heavily seasoned with curry powder that they can feel unpleasantly dusty and gritty. We start by blooming the curry powder in oil, which smooths out the texture and intensifies th...

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