Interpretations of Singapore-style noodles can vary depending on the Chinese restaurant, but if you order it, you can usually expect to get a steaming plate of curry-flavored rice vermicelli studded with some chunks of eggs, onions, and shrimp.
I added cabbage to my version tonight, which was an excellent decision, if I do say so myself. Anyone else who has been privy to my cooking can attest to my love for cabbage, and it looks like Jean-Paul Sartre and I have that in common...
"But Sartre enjoyed eating. His favorite food was the rich Alsatian cuisine his mother had cooked in his childhood--cabbage, pork, and all kinds of sausages filled with fat. He hated vegetables and fruit. He loved cakes, chocolate, and sugar-drenched desserts. And he never touched lobsters, oysters, or any kind of shellfish."I share Sartre's love of cabbage, sausage, and sugary desserts. But unlike Sartre, I also love shellfish, fruit, and vegetables. Whether or not that means I love too many kinds of food for my own good is a conversation for another time...
—Tete a Tete, Hazel Rowley
Singapore Noodles, Sartre-Style
4 eggs, beaten
3/4 large yellow or white onion, sliced
1 cup cabbage, shredded
1 tomato, cut into wedges
1 clove garlic, minced
1 tbsp curry powder (more or less)
1 tbsp soy sauce
1 lb shrimp, peeled and deveined
7 oz. rice vermicelli (cooked 1 min in boiling water, then drained and set aside)
1/2 cup suan cai (Chinese pickled vegetables) or kimchi, as topping/garnish
Scramble the eggs over medium-high heat in a large saucepan. When the eggs are almost set, remove them from the pan and set aside in a bowl. Return pan to heat and saute the onions, cabbage, tomato, and garlic over medium-high heat until the cabbage is softened. Return the eggs to the pan and add in the curry powder, soy sauce, and shrimp.
Once the shrimp begin to turn the slightest shade of pink, add in the rice vermicelli and saute until everything is well distributed and the shrimp are completely cooked. Taste and keep adjusting seasonings if necessary. Serve with a sprinkling of suan cai or kimchi on top (trust me, it's a delicious addition, and adds some nice crunch and tangy/sour contrast).