Gluten-Free Singapore Noodles π
Singapore Noodles isnβt a native dish of Singapore. According to Natasha Pack, a food journalist at the South China Morning Post, Singapore noodles were created in the 1950s or '60s by chefs in Hong Kong who may have used the name in order to embellish their stir-fried noodle dishes. We were just trying to be hip.
Scramble eggs π³ and set aside
π³ 2 egg, whisked
π§ Pinch of salt and pepper
Cook in 1 tbsp oil for 3 min
π₯© 4 oz meat, sliced
π₯ 1 big carrot, julienned
π₯¬ 3 leaves of napa cabbage or broccolini, chopped into 3β strips
πΆ 1 tbsp GF shaoxing wine
Season with
π 2 tbsp curry powder
π§ Pinch of salt and white pepper
π 3 tbsp chicken stock
π₯ 1 tsp GF soy sauce
Mix in
π³ Scrambled eggs from earlier
π 2 bunches of bean threads or rice vermicelli, soaked in water and strained
π (Optional) 1 pack of our Signature Knife-Cut Noodles, to maximize chew
Use scissors to make 2-3 cuts in the noodles after soaking for 30 min so that they will be shorter and easier to mix in and eat.
