Shrimp Singapore Mei Fun

I thought about calling this one “Shrimp Singapore Jay Fun” because I made it, but in the end, I figured I better go with a more searchable name. Yes, I died a little inside by eschewing the pun…but I think I’ll pull through, perhaps enough to even go for a walk now (Quest for the Holy Grail Style). Any way, on to the food itself…

This is one of my wife’s favourite options from Chinese Takeout Menus…but the actual dish is hit or miss depending on the establishment from which you order. When it’s done right, it’s delicious and very different from the rest of the menu in that it’s not greasy, and the use of turmeric gives it a very different taste. The “When it’s done right” qualifier is what scared me off from trying to make this…but I put my fears aside and gave it a whirl, and it turned out well! What’s more, it’s completely customizable with different veggie and protein ingredients, so you can make it in your own particular idiom!

Time: 30 Minutes

Ingredients:

• Rice Vermicelli
• Shrimp (Peeled and Deveined). You can also use diced chicken, pork, or tofu.
• Veggies of your choice. We used:
  • Napa Cabbage (we didn’t have Napa, so we used green, which worked…but Napa would have been better)
  • Carrot
  • Onion
  • Garlic
  • We also used peas, but they didn’t fit as well, so we might keep them out next time.
• Curry Powder. We made our own approximation with:
  • Turmeric
  • Ground Coriander
  • Ground Cumin
  • Black Pepper
• Soy Sauce
• Optional: Dried Chili Peppers

Method:

• Begin to heat a pot of water so it will be boiling when you’re ready for it.
• Prep your veggies:
  • Shred your Cabbage
  • Dice your Celery
  • Thinly Slice your Carrots
  • Dice your Onion
  • Mince your Garlic
• Heat some oil in a wok, and add your veggies (and dried chili peppers if using). Cook, stirring occasionally, until the veggies soften. Squirt in a little soy sauce as they cook.
• Add in your curry powder (or homemade spice blend), and stir to combine.
• Put your rice noodles in your boiling water, and allow to cook until soft.
• Add your shrimp to the wok, and stir fry until they firm up.
• When your shrimp is cooked, and your noodles are soft, drain your noodle water, and add your noodles to your wok.
• Turn the heat off, and stir to combine your ingredients.
• Plate, devour, and enjoy!