Spicy Shrimp Noodles: Authentic Singaporean Taste at Home Recipe
Spicy and savory shrimp noodles, easily enjoyed at home, with an authentic Singaporean taste.
📝 Editor's Notes
This Spicy Shrimp Noodle recipe lets you enjoy an authentic Singaporean taste at home.
It's a Southeast Asian-style noodle dish with an excellent spicy yet savory broth.
The rich broth, made by simmering shrimp heads, adds deep flavor, and the cornstarch slurry helps achieve a smooth texture.
It's simple enough for beginner cooks to try without complicated steps.
Its spicy flavor makes it a perfect comfort food on rainy days or chilly evenings.
Those who enjoy exotic flavors will surely be satisfied.
🛒 Ingredient Tips
The freshness of shrimp, the key ingredient in this recipe, is crucial.
Choose shrimp that are plump, shiny, have firm shells, and have heads firmly attached to their bodies.
Using whole shrimp with heads is particularly good because the heads yield a rich broth.
For napa cabbage, choose one with a full core and vibrant green outer leaves.
For bok choy, select those with crisp leaves and firm stalks.
For egg noodles, choose a product with a long shelf life and a clear yellow color to ensure a chewy texture.
🔄 Substitution Guide
If you have a shrimp allergy or dislike seafood, you can use chicken breast or pork shoulder instead.
Chicken breast is lean, and pork shoulder has a good balance of fat, making them excellent substitutes for shrimp.
However, please note that using chicken or vegetable broth instead of shrimp head broth will somewhat reduce the original deep and rich seafood flavor.
If egg noodles are unavailable, somyeon (소면), jungmyeon (중면), or even ramen noodles can be used.
While you might miss the unique chewiness of egg noodles, you'll still enjoy a delicious bowl of noodles.
Other vegetables like bean sprouts or mushrooms can also be used in place of napa cabbage or bok choy to add texture and nutrients.
🥘 Ingredients
👨🍳 Cooking Points
The most crucial point in this recipe is the 'shrimp head broth.' You need to stir-fry the shrimp heads thoroughly to release their savory aroma, then simmer them in water for at least 5 minutes to extract a deep and rich broth.
The umami flavor from the shrimp heads is key to the noodle's taste, so remember this step.
The second point is 'timing for cooking the shrimp bodies.' Shrimp bodies tend to become tough if overcooked, so the secret to maintaining a tender texture is to remove them as soon as they turn pink and add them back in at the end.
Finally, 'adjusting the cornstarch slurry consistency.' Don't add the cornstarch slurry all at once; gradually pour it around the edges, stirring constantly, until you reach your desired consistency.
Stirring well to prevent lumps is essential.
👨🍳 Directions
Remove shrimp heads and set aside. Peel shrimp bodies and remove whiskers.
Make a long incision along the center of each shrimp body to butterfly it.
Slice 3 pieces of ginger and diagonally slice 2 scallions.
Shred 3 leaves of napa cabbage.
In a bowl, combine 2 tbsp cornstarch and 3 tbsp water to make a cornstarch slurry.
Heat 4 tbsp cooking oil in a pan. Add 3 tbsp minced garlic, sliced ginger, and sliced scallions, and stir-fry until the aromatic oil is fragrant.
Once the aromatic oil is fragrant, add the reserved shrimp heads and shrimp bodies, and stir-fry together.
When the shrimp turn pink, add 3 cups water, 1 tbsp soy sauce, 2 tbsp mirin, 1.5 tbsp oyster sauce, and 1 tbsp fish sauce, then bring to a boil.
Once the shrimp are cooked, remove only the shrimp bodies and set aside. Leave the shrimp heads in the pot and simmer for another 5 minutes to make the broth. When the broth is done, remove the shrimp heads.
Add the shredded napa cabbage, bok choy, 4 servings of egg noodles, and the reserved shrimp bodies, and cook together.
Gradually pour the prepared cornstarch slurry around the edges, stirring constantly, to adjust the soup's consistency.
Finally, drizzle with a little sesame oil to finish.
💡 Tips
When adding the cornstarch slurry, pour it around the edges gradually and stir to prevent lumps.
Shrimp bodies can become tough if overcooked, so it's best to remove them as soon as they're cooked and add them back in later.
📦 Storage & Reuse
For the best freshness, consume the finished shrimp noodles within 2-3 days when stored in an airtight container in the refrigerator.
Storing the broth and solid ingredients separately can help maintain freshness.
For freezing, it is recommended to freeze only the broth separately, then thaw and add fresh noodles and other ingredients when reheating.
When reheating, you can use low heat on the stovetop or a microwave, but be careful not to overcook the noodles.
Leftover shrimp can be used in fried rice or salads, and vegetables can be added to other stir-fries to utilize them efficiently.
🥢 Who This Is For
This spicy shrimp noodle dish is an excellent choice for those who miss the authentic flavors of Singapore or want to enjoy a unique dish on a special occasion.
Its warm and spicy broth makes it a fantastic accompaniment to drinks and a perfect hangover cure.
It's also suitable for family meals or entertaining guests.
For side dishes, we recommend light fried rice or a simple salad.
You can also pair it with savory eomuk-bokkeum (어묵볶음, stir-fried fish cakes) or kimchi to create a harmonious blend of Korean flavors.
🔥 Nutrition Info
Based on 4 servings, this recipe is estimated to contain approximately 450-550 kcal per serving.
It is estimated to provide about 25-30g of protein, 20-25g of fat, and 40-50g of carbohydrates.
Shrimp is rich in protein and taurine, which aids in fatigue recovery.
Napa cabbage and bok choy provide dietary fiber, Vitamin C, and Vitamin K, contributing to gut health and immune system enhancement.
Scallions and ginger contain allicin and gingerol, which have antibacterial and anti-inflammatory properties and help warm the body.
However, since seasonings like soy sauce, oyster sauce, and fish sauce can be high in sodium, it is recommended to adjust the amount of salt for health reasons.
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