Wegmans Singapore Noodles with Shrimp is an Asian Main dish, try this recipe and have a pleasure of your life time.
Thai rice noodles
8 4⁄5 Ounce (1 Package, Thin Variety, International Foods)
1 Tablespoon (Mccormick Gourmet Collection Hot Madras)
1⁄4 Cup (4 tbs) (International Foods)
1⁄4 Cup (4 tbs) (Culinary Stock, Food You Feel Good About)
16 Ounce, peeled and deveined (1 Package, 41-50 Ct, Food You Feel Good About)
Cut asian slaw
12 Ounce, cleaned (1 Pkg, Food You Feel Good About)
1 Cup (16 tbs), cut into thin strips 2-2.5 inches long
5 Teaspoon, divided (Wegmans)
1 Large (Wegmans)
1⁄2 Large, peeled, thinly sliced (About 1 Cup)
1. Bring large pot of water to boil on HIGH. Remove from heat; immerse noodles in water 2 min. Transfer noodles with slotted spoon to large bowl. Return water to stovetop Drain noodles and rinse in cold water. Cover with plastic wrap and set aside.
2. Combine curry powder, oyster sauce, and stock in small bowl; set aside.
3. Blanch shrimp 30 seconds in reserved pot of boiling water. Add slaw and green onion; blanch 5 seconds. Drain well; set aside.
4. Drizzle 2 tsp oil around sides of stir-fry pan; tilt pan to distribute evenly. Heat oil in pan on HIGH until oil faintly smokes. (If oil smokes too much, pan is too hot.) Add egg; cook, scrambling it, just until set. Set aside. Wipe out pan with paper towel.
5. Drizzle remaining Tbsp oil around sides of pan; tilt pan to distribute evenly. Heat oil in pan on HIGH until oil faintly smokes. Add onion slices; cook, stirring, about 2 min.
6. Add noodles and curry powder/stock mixture to pan. Stir fry about 1 min. Add shrimp, vegetables, and egg. Stir fry 1 min.
In this video Chef Russel shows how to prepare Singapore style noodles that have a mix of flavors and ingredients from neighboring countries. It’s a great dish for days when you don’t want to waste a lot of time in the kitchen and are looking for a quick fix.