Curry Stir-Fried Noodle: Delicious and Gluten-Free
Posted by ivylau on November 11, 2014 - Leave a comment
Curry Stir-Fried Noodle, also called Singapore Stir-Fried Noodle (星洲炒米) is a very popular noodle dish in Asia. Growing up in Hong Kong, I used to eat it all the time. Most people use rice vermicelli for the dish, but I prefer a thicker rice noodle for it.
This recipe will work for any type of rice noodle. Follow the instructions on your rice noodle package, however, since different rice noodles call for different ways to prepare the dish. Over cooked rice noodle are very gluey (which you want to avoid).
Here you go…
2 pieces of Wai Wai brand dried rice vermicelli
4 garlic cloves, minced
1 tsp minced fresh ginger
10 medium raw shrimp, shelled and deveined
1/2 lb BBQ pork, thinly sliced (I made my own or you can use ham or cooked turkey)
2 eggs, beaten, cooked, and sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow onion, thinly sliced
1 long hot green peppers, sliced
5 tbsp soy sauce
1 tbsp cooking wine
2 tsp curry powder
1/2 tsp sugar
1/4 tsp white pepper powder
1. Start by soaking the dried rice vermicelli in a large mixing bowl with some warm water (while prepping for other ingredients). You may choose to cut them down in halves, in order for them to be fully submerged.
2. Mix the sauce together and set aside.
3. Cook the eggs, and prep for all the other ingredients.
4. In medium-high heat, drizzle some oil in the pan or wok. Cook the shrimp for about 2 minutes on each side. (Here’s a tip I picked up: straight shrimp indicate they are undercooked; shrimp that have just curled into a C-shape are perfectly cooked, and shrimp that have twisted into an O-shape are overcooked.) After the shrimp is cooked, set aside.
5. Drain the rice vermicelli. (For easier stirring while cooking it with all the other ingredients, you may choose to cut the noodle down roughly. I like it this way also because it’s easier to eat; shorter noodles make better “bite sizes”. But that’s just my personal taste.)
6. Drizzle some oil in the pan/wok. Cook the garlic and ginger until fragrant, then add all the vegetables. Cook for 3-4 minutes until soft or until onion is transparent in color. Set aside.
7. Drizzle some more oil in the pan/wok. Cook the rice vermicelli until it turns soft, about 3 minutes, then add the vegetable, shrimp, char siu, and eggs. Give it a big stir while adding the sauce. Let it cook for another few minutes until the sauce is all mixed in. Stir frequently.
8. Serve immediately (with some garlic chili sauce on the side).
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