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Features for "Singapore Soup Noodles"
Served as starter. Non-vegetarian dish.
Ingredients for "Singapore Soup Noodles" (Click here for measurement conversion) 1 lb Shrimp, preferably fresh with heads on
3 Tablespoon Peanut Oil
3 Cloves of Garlic, crushed and chopped
1 1/2 inch piece of fresh Ginger, peeled and chopped fine
8 oz cooked Pork, cut into strips
1 cup Bean Sprouts
4 oz fine Noodles or Vermicelli
GARNISH
4 oz Crab Meat, flaked
1/4 Cucumber, peeled and diced
6 Scallions, chopped fine
Method for "Singapore Soup Noodles"
First make the stock: remove shells and heads, if available, from shrimp. Put heads and shells, or just shells, into a large saucepan, and add 5 cups water. Bring to boil, then reduce heat and simmer 1/2 hour. Salt and pepper to taste. Remove from heat and strain. Set aside 3 1/2 cups of this broth. Now heat the oil in the large saucepan. When just smoking, add chopped garlic and ginger. Stir-fry one minute, or until golden. Add pork, deveined shrimp and sprouts; stir-fry 3 minutes. Pour the reserved broth back in and return to boil. Stir in noodles, cook 5 minutes or until done. Transfer to a large serving bowl and garnish with the crab, cucumber and scallions; serve piping hot.
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