Gluten-Free Singapore Noodles

Instructions

1. 1Bring a large pot of water to a rolling boil. Add the about 225 g Thin rice vermicelli noodles and cook for 3-5 minutes, stirring occasionally, until the noodles are tender but still have a slight chew. Immediately drain the noodles in a colander and rinse them thoroughly with cold water to stop the cooking process and prevent sticking; set the drained noodles aside.
2. 2Heat a large wok or a 30.48 cm skillet over high heat until it reaches approximately 190.6-204.4°C (190-205°C). Add the 2 tbsp Vegetable oil and swirl to coat the surface. Add the about 225 g Shrimp (peeled and deveined) and stir-fry for 2-3 minutes, until they turn opaque pink and reach an internal temperature of 63°C; remove the cooked shrimp from the wok and set them aside in a clean bowl.
3. 3Add the 1/2 medium Onion (sliced), 1 medium Bell pepper (sliced), and 1 medium Carrot (julienned) to the hot wok. Stir-fry for 3-4 minutes, until the vegetables are tender-crisp, meaning they are softened but still have a slight bite.
4. 4Push the cooked vegetables to one side of the wok, creating a clear space. Crack the 2 large Eggs directly into the clear space and quickly scramble them with your spatula until they are just set and broken into small pieces, about 1-2 minutes; then mix the scrambled eggs with the vegetables.
5. 5Add the cooked about 225 g Thin rice vermicelli noodles, 2 tbsp Curry powder, 2 tbsp Gluten-free soy sauce (Tamari), and 1 tsp Sesame oil to the wok with the vegetables and eggs. Stir-fry everything together for 3-4 minutes, tossing continuously until all ingredients are well combined, the noodles are evenly coated with the curry powder, and the entire mixture is heated through.
6. 6Return the cooked about 225 g Shrimp to the wok. Stir-fry for an additional 1 minute, tossing gently to combine the shrimp with the noodles and vegetables and to heat the shrimp through. Serve the Gluten-Free Singapore Noodles immediately.

Related Guides