Singapore Noodles
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Ingredients
- 4kg Large shrimp, Uncooked, shelled
- 100ml Canola oil
- 10kg Rice noodles
- 150ml Garlic, Minced
- 75ml Soy sauce
- 75ml Shaoxing wine (rice wine)
- 1.5L ES Country Gold Scrambled Egg Mix
- 2L Spanish onion, Peeled, halved, sliced
- 2L Jalapeño Peppers, Destemmed, deseeded, julienned
- 3L Snow peas, Strings removed
- 3L Carrot, Peeled, julienned
- 250ml Yellow curry powder, Split into 125ml halves
- 2L Green onions, Sliced on a sharp bias
- 125ml Fish sauce
- 125ml Sesame oil
- To preference Salt and pepper
Directions
- Pat shrimp dry, mix with oil and set aside in fridge.
- Boil 15L of water, remove from heat, break noodle clusters in half, add to water, let rest for 5 minutes and strain.
- Place garlic, soy sauce, and shaoxing together in a bowl to marinade.
- Heat a large skillet with oil and add scrambled egg mix, scraping with a spatula to break up eggs, set aside.
- Wipe pan clean and return to heat, lightly oil, add shrimp and garlic soy mix.
- Cook for 30 seconds on medium heat, add onions and cook for another 30 seconds.
- Add pepper and snow peas, cook another 30 seconds, then add carrot, cook for 30 seconds.
- Add half of curry powder, evenly distribute and stir. Add contents of skillet to bowl with scrambled eggs.
- Wipe skillet and return to heat, lightly oil, add blanched noodles and remaining curry powder.
- Cook and stir noodles until evenly coated, add shrimp, egg, and vegetable mix.
- Cook for another 30 seconds, turn off heat, add green onion, fish sauce, and sesame oil.
- Season to preference and serve.