Singapore was the first foreign country I ever visited. My family was living in Australia, but that didn’t really count as foreign, because as my mom liked to say, it was a perfect mix of California and the UK.
(adapted from The Wisdom of the Chinese Kitchen cookbook by Grace Young, seen at Sugarlens)
Singapore Rice Noodles:
- 8 dried shiitake mushrooms
- 8 ounces rice vermicelli
- 3 tablespoons thin soy sauce
- 1 tablespoon rice cooking wine
- 1 1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1 tablespoons vegetable oil
- 4 ounces extra firm tofu, thinly sliced and cooked in a frying pan until golden
- 1 cup cabbage, cut into julienne strips
- 1/2 cup carrots, cut into julienne strips
- 1/2 cup finely shredded scallions
- 1 tablespoon curry powder
- 1 cup chicken broth
- 4 ounces Chinese barbecued pork, store-bought or homemade, cut into julienne strips
In a medium bowl, soak the mushrooms in 1/4 cup cold water for 30 minutes, or until softened. Drain and squeeze dry. Cut off and discard stems and thinly slice the caps.
In a large bowl, soak the rice noodles in enough cold water to cover for 20 to 30 minutes, or until noodles are limp and softened. Drain in a colander and set aside. In a small bowl, combine the soy sauce, rice wine, sugar, and salt. Set aside.
Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add the vegetable oil and sliced mushrooms, and stir-fry 30 seconds. Add scallions, cabbage and carrots. Cook until tender. Add the curry powder and stir-fry 10 seconds, or until fragrant. Stir soy sauce mixture and swirl it into the wok. Add the chicken broth and bring to a boil over high heat.
Add the drained rice noodles and return to a boil, stirring noodles to completely coat in curry mixture. Cover and cook over medium-high heat 2 to 3 minutes, stirring occasionally, until noodles are just tender. Add the tofu and barbecued pork, and cook, stirring, 1 to 2 minutes, or until liquid has been absorbed by the noodles. Serve immediately.