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Best Singapore Noodles with Shrimp in Sydney

Singapore Noodles with Shrimp

What the real thing tastes like

Real ingredients (via TheMealDB): 2 tsp Sesame Seed Oil, 2 tablespoons Soy Sauce, 2 tablespoons Seasoned Rice Vinegar, 6 oz Vermicelli Rice Noodles, 2 large Egg, 2 tblsp Ground Ginger, 1 clove finely chopped Garlic, 2 Carrots, 1 sliced Jalapeno, 1/2 Onion, 1/2 tsp Salt, 4 oz Ham…

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For the sweet onion, look for Vidalia, OSO Sweet, or Walla Walla. The super-sweet varieties are more suited to this stir-fry because at the end of cooking, the onion still has a slight crunch. Make the sauce: In a bowl, combine the sesame oil, soy sauce, and rice vinegar. Cook the rice noodles: Bring a large saucepan of water to a boil, add the noodles, and use tongs to turn them so they are submerged. Cook for 2 minutes, or until they are tender but still have some bite (they will cook a little more once you add them to the skillet). Drain, rinse with cold water, and use scissors to snip the noodles several times to break them up into shorter lengths. Scramble the eggs: In a small bowl whisk together the eggs. Heat the skillet or Dutch oven over medium heat. Add 1 tablespoon of the peanut or canola oil. Add the eggs and scramble them for 2 minutes, or until they form large, soft curds. Transfer them from the pan to a plate or bowl. Cook the vegetables: Add 1 tablesp

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