Singapore Noodles

This was homemade Singapore noodles.

There was a bunch of celery I wanted to use. When I was image-searching a recipe with key words, celery + noodle, some pictures of Singapore noodles popped up. J used to often pick the curry-flavored rice Vermicelli noodle dish at Chinese or noodle restaurants. Since we rarely go to Chinese or noodle restaurants now, we hadn't had the dish for a while. Making our own Singapore noodles sounded fun.

I combined some recipes online from Japanese websites and English websites such as this. In fact, some recipes called for celery, some don't. I don't know whether celery is an authentic ingredient, but celery would be in anyway. Chinese barbeque pork, or Char Siu pork is a common ingredient. I used some vacuumed-frozen Neuske's applewood smoked ham. The sweet and smokey flavor was a nice addition. Shrimps are another common ingredient. I bought a bag of frozen shrimps. There was a mistake. I accidentally grabbed boiled shrimps instead of raw. Although they won't probably absorb much flavors and their texture would be different from raw, I defrosted, cleaned, seasoned and tossed shrimps into the pan with ham and noodle at the almost last stage. The shrimps were fine after all.

Curry-flavored scramble eggs, red bell pepper, and a lot of scallions along with fresh garlic and ginger were also in. What I was planning to add but couldn't were 1) bean sprouts, which sadly I couldn't find at a local grocery store but J was happy without, 2) dried sherry, which I thought I had in hand but sadly didn't, so I replaced with Sake, and 3) fresh cilantro, which I bought just a few days ago but became sadly withered in the refrigerator, so I said bye-bye to. Nevertheless my Singapore noodles were well-done. Although J thought it was good but not Singapore noodles, in my opinion, it was a kind of Singapore noodles.