Singapore Chow Mei Fun

• Gluten free

• Meat

  • 3 strips Turkey bacon

• Seafood

  • 10 Shrimp, large

• Produce

  • 2 cups Cabbage
  • 1 Carrot
  • 2 Red chili peppers, dried
  • 1 Red onion, small
  • 3 Scallions

• Condiments

  • 1 1/2 tbsp Soy sauce

• Pasta & Grains

  • 130 g Rice noodles, dried

• Baking & Spices

  • 1 1/2 tbsp Curry powder
  • 1/2 tsp Kosher salt
  • 1 White pepper, ground

• Oils & Vinegars

  • 1 tbsp Rice wine vinegar
  • 1 tsp Sesame oil
  • 1 tbsp Vegetable or canola oil

Found on pickledplum.com

Description

Ingredients

• 1 tbsp vegetable or canola oil
• 10 large shrimp, peeled and deveined
• 3 strips turkey bacon, sliced into bite size strips
• 2 cups cabbage, shredded
• 1 carrot, sliced into thin strips
• 1 small red onion, thinly sliced into half moons
• 2 dried red chili peppers, roughly chopped
• 3 scallions, roughly chopped
• 1½ tbsp curry powder
• 130g dried rice noodles
• ½ tsp kosher salt
• 1 tbsp rice wine vinegar
• 1 tsp sesame oil
• 1½ tbsp soy sauce
• ground white pepper

Directions

• Soak rice noodles in hot water for 7-8 minutes, until they are al dente - you dont want them cooked all the way through since you will finish them in the wok (or pan).
• Drain noodles and use scissors to cut them into lengths that are easy to eat. Set aside.
• In a wok or large pan over high heat, add oil. When the oil is hot, add shrimp and turkey bacon and cook for 30 seconds.
• Add cabbage, carrot, red onion, dried red chili peppers and half of the scallions, and cook for 4 minutes, stirring often.
• Add curry powder and stir.
• Add rice noodles, salt, rice wine vinegar, sesame oil and soy sauce, and gently mix.
• Turn the heat off and transfer chow mei fun to a plate or bowl.
• Season with ground white pepper and serve.