Singapore Noodles Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
6 ounce: Vermicelli Noodles,
3 tbsp: Soy Sauce,
1 1/2 tsp: Curry Powder or to taste,
3 tbsp: Vegetable Oil,
2 each: Garlic Cloves, minced
1 each: Onion, small, thin sliced
4 each: Green Onions, 1 inch lengths
1 1/2 cup: Shrimps, small, cooked
3 cup: Bean Sprouts, rinsed, dried
1/2 each: Green Pepper, strips
1/2 each: Red Pepper, strips
Directions:
Place vermicelli noodles in hot (not boiling) water for 5 minutes.
Drain, cut noodles using scissors into 3 inch lengths. Keep moist and
set aside. Combine soy sauce and curry powder, set aside. Heat wok or
large heavy frypan over high heat until very hot; add 2 tablespoons
oil, tilting wok to coat sides. Add onions, garlic, shrimps, bean
sprouts, green and red pepper strips. Stir fry about 3 minutes until
vegetables are crisp tender. Remove from wok and set aside. Add
remaining oil to wok; when very hot, add noodles and soy sauce
mixture. Stir-fry for 2 - 3 minutes. Return vegetable mixture to wok
and stir-fry for about 1 - 2 minutes longer. Season with salt, if
desired. From The Gazette, 92/04/08. Posted by James Lor.
Source from luhu.jp
Drain, cut noodles using scissors into 3 inch lengths. Keep moist and
set aside. Combine soy sauce and curry powder, set aside. Heat wok or
large heavy frypan over high heat until very hot; add 2 tablespoons
oil, tilting wok to coat sides. Add onions, garlic, shrimps, bean
sprouts, green and red pepper strips. Stir fry about 3 minutes until
vegetables are crisp tender. Remove from wok and set aside. Add
remaining oil to wok; when very hot, add noodles and soy sauce
mixture. Stir-fry for 2 - 3 minutes. Return vegetable mixture to wok
and stir-fry for about 1 - 2 minutes longer. Season with salt, if
desired. From The Gazette, 92/04/08. Posted by James Lor.
Source from luhu.jp
Tags
Main dish