Singapore Noodles with Shrimp

What you need

Ingredients

Measured for 4 servings.

• 10 mlSesame Seed Oil
• 30 mlSoy sauce
• 30 mlSeasoned Rice Vinegar
• 170.1 gVermicelli Rice Noodles
• 110 gegg
• 30 gGround Ginger
• 5 gGarlic
• 2 pcs (approx. 160 g)Carrots
• 1 pcs (approx. 14 g)Jalapeno
• 0.5 pcs (approx. 60 g)Onion
• 2.5 gSalt
• 113.4 gHam
• 227 gShrimp
• 227 gNapa Cabbage
• 60 gScallions
• 60 gRed Bell Pepper
• 8 gCilantro
• 4 gCurry Powder
• 45 mlPeanut or Canola Oil

Make it

Method

1. 01

   Weigh and prepare all ingredients for Singapore Noodles with Shrimp: 10 ml Sesame Seed Oil, 30 ml Soy Sauce, 30 ml Seasoned Rice Vinegar, 170.1 g Vermicelli Rice Noodles, 110 g Egg, 30 g Ground Ginger, 5 g Garlic, 2 pcs (approx. 160 g) Carrots, 1 pcs (approx. 14 g) Jalapeno, 0.5 pcs (approx. 60 g) Onion, 2.5 g Salt, 113.4 g Ham, 227 g Shrimp, 227 g Napa Cabbage, 60 g Scallions, 60 g Red Bell Pepper, 8 g Cilantro, 4 g Curry Powder, 45 ml Peanut or Canola Oil. Wash produce and cut or grate it as the recipe requires. Drain and rinse any canned pulses under cold water. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Heat the oven to 200°C. Lightly oil an ovenproof dish and arrange Soy Sauce with the remaining ingredients in an even layer.

3. 03

   Bake on the middle rack for about 40 minutes. The centre should be hot and the top lightly coloured; rest filled dishes for 5 minutes before cutting.

4. 04

   For minced meat, confirm that the centre reaches at least 71°C; no raw or pink area should remain.

5. 05

   Divide Singapore Noodles with Shrimp into 4 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.