Singapore style noodle with shrimp
The notion of Singapore noodles is very loose. More often than not, it means combining Chinese and Thai or Chinese and Indian cuisine in one recipe.
300 g rice vermicelli (funchoza)
200 g raw shrimp
2 eggs150 g soybean or golden bean sprouts
1 sweet green pepper
1-2 tbsp. l red curry paste
2 tbsp. l light soy sauce
1 tbsp. l dark soy sauce
1 tbsp. l rice or dry white wine
STEP-BY-STEP COOKING RECIPE
Shrimp clear of shell, cut the back in the center, remove the dark intestinal vein, helping yourself with a corner of a paper towel.
Break the eggs into a small bowl, let the yolk remain intact. Peppers, peel and cut into thin strips.
If the soybean or golden bean sprouts are long, cut them across in half (this can be done with scissors). Combine the curry paste with light and dark soy sauce, wine and 2 tbsp. l water.
Prepare the funchose according to the instructions on the package (usually it is soaked for 10 minutes in hot water). Fold on a sieve and dry a little.
Heat vegetable oil in a wok over high heat, pour in eggs and fry, 30 sec., Sideways. Add bell pepper and sprouts, fry for 1 min. Place the shrimp and fry for another 1 min.
Pour in the spicy mixture and begin to actively mix the contents with the eggs so that the yolks flow out and the protein breaks into pieces, 1 min. Add the noodles and cook over high heat, stirring very actively, 3 minutes. Serve immediately.