Singapore Street Noodle
(courtesy of Sam Okamoto, co-founder and chef, Drunken Monkey in Truckee. Serves 1)
This is a signature dish of the restaurant.
3 ounces rice vermicelli or thin rice sticks, soaked in hot water 2 minutes and drained (noodles expand to 6 ounces)
3 ounces raw baby shrimp
2 ounces vegetable mixture (e.g. green cabbage, scallions, carrots, green or red peppers) cut into matchsticks
Salt and pepper, to taste
⅛ teaspoon curry powder
1 teaspoon oyster sauce
1 teaspoon soy sauce
1 tablespoon ginger root, in a julienne cut
2 tablespoons olive oil
1 teaspoon fresh cilantro leaves
Pinch of cumin powder
½ teaspoon sesame oil
Heat wok (or heavy frying pan) until hot. Add oil to wok. Add ginger and cook until fragrant; do not burn. Add shrimp and vegetables, salt and pepper to taste, and cook until shrimp is half-cooked.
Add rice noodles and toss very quickly until noodles are hot. Add curry powder and toss; add soy sauce and oyster sauce to season. Add sesame oil, cilantro, and cumin. Toss quickly. Serve piping hot.
