He thinks that Singapore noodles were invented in Hong Kong in the '50s or '60s as a hybrid dish. It was cheap, healthy, and filling, and with curry powder in the mix, it was considered exotic.

Served up vegetarian-style or with meat choices like chicken, beef, or shrimp, this dish features a nest of stir-fried rice vermicelli (seasoned with curry powder for a mild heat), along with ...

Add the shrimp and curry powder; cook for 2 to 3 minutes, or until the shrimp are opaque. Add the broth, coconut milk, harissa or chili paste, coconut extract (if using), and salt (if using).

When the chives have collapsed by one-third of their original volume, after about 3 minutes, add the noodles and combine well. When all of the ingredients are well combined, give the flavoring ...

Use paper towels to dry the shrimp as much as possible. Once the oil shimmers, add the shrimp and stir to coat. Stir-fry for 3 to 4 minutes, just until opaque; do not overcook.

In contrast, this Singapore noodle recipe uses thin rice noodles. I always have a packet of rice vermicelli noodles in my pantry (I love Kong Moon brand), specifically for this purpose.

Use paper towels to dry the shrimp as much as possible. Once the oil shimmers, add the shrimp and stir to coat. Stir-fry for 3 to 4 minutes, just until opaque; do not overcook.

Farmhouse Grilled Shrimp and Rice Noodles Salad with Herbs and Vegetables is the perfect light meal for summer. Not only is it beautiful, it’s fresh and delicious with flavors of citrus, ginger ...

6 ounces thin rice noodles 1⁄4 cup reduced-sodium soy sauce 3 tablespoons rice vinegar 3 tablespoons hoisin sauce 1 tablespoon canola oil 2 garlic cloves, minced 1 small jalapeño pepper, seeded ...

Step 7 Season 1½ lb. shrimp with salt and add to curry. Cook, stirring, until shrimp are cooked through, 2–3 minutes. Remove pot from heat and squeeze in juice from half of lime wedges.

Kosher salt and freshly ground black pepper 8 ounces rice noodles, preferably wide ½ cup chicken broth ¼ cup soy sauce 1 tablespoon oyster sauce 1 tablespoon fish sauce 1 tablespoon sugar ½ ...

Add the shrimp and pork and stir briefly to break up the meat. Sprinkle in the salt and remaining 1/4 teaspoon sugar. Keep stirring until the shrimp and pork have turned opaque, about 2 minutes.