Although we fry rice noodles in Singapore differently, the American Singapore Fried Noodles is still rather tasty, and I enjoy it very much. I try not to compare it to the rice noodles we have in Singapore because they are completely different things. Here's a Singaporean's take on the American Singapore Fried Noodles.
- 1/2 pound rice vermicelli, soaked in warm water
- 4-6 dried shiitake mushrooms, soaked and sliced
- 2 cloves garlic, minced
- 2 eggs
- 2 carrots, julienned
- 2 stalks celery, julienned
- 1/2 pound bean sprouts
- 1-2 stalks green onion, cut into 2" pieces
- [optional]8-10 shrimps, peeled and deveined
- 1/2 teaspoon + soy sauce
- 1 teaspoon curry powder
- 1/4 teaspoon tumeric powder
- 1 + 2 tablespoons cooking oil
- Crack the two eggs in a bowl, beat them, and add 1/2 teaspoon soy sauce.
- Add 1 tablespoon of cooking oil in a heated pan, and pour the eggs into the pan, swirling them around the pan to get them as thin as possible. (I used a 12" skillet.)
- The eggs will cook quickly, and as soon as they start to set, cut the egg into quarters with the spatula, and turn each quarter over.
- Once the eggs are cooked, remove from the pan and let cool.
- Once cooled, roll the eggs up (like in the picture above) and slice thinly. You will get little strips of egg.
- In the same pan, add 2 tablespoons of oil, garlic and sliced shiitake mushrooms. If you want shrimp, add them here and now.
- When the garlic is fragrant and slightly golden brown, add the carrots, celery, egg (save a pinch as garnish) and rice noodles.
- Fry until everything is cooked, then add bean sprouts, 2 tablespoons of soy sauce, curry powder and tumeric powder.
- Fry until evenly combined.
- Add some egg strips as garnish and serve.