Singapore-style Noodles Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
8 ounce: Rice vermicelli,
-minced, 2 tsp
-or very thin,
4: Scallions, whites minced
-Chinese wheat noodles,
-greens cut in 1" pieces,
1/4 cup: Soy sauce,
6 ounce: Pork loin,
1/2 tsp: , (to 1 tsp) sambal ulek
-, (partially frozen,
-, Indonesian chili paste
-thinly sliced,
-or Thai chile paste,
-across the grain,
-or hot sauce,
-and cut into 1/4" strips),
2 tbsp: Molasses,
6 ounce: Shrimp,
2 tbsp: Rice wine vinegar,
-peeled and deveined,
-or lemon juice,
1: Red bell pepper,
1 1/2 tbsp: Canola oil,
-cored, seeded,
1 tbsp: Curry powder,
-cut into 1/4" strips,
1 tbsp: Ginger, minced
2 cup: Bean sprouts,
2: Garlic clove, s
Salt and pepper,
Directions:
Soak the rice vermicelli in cold water to cover for 20 minutes or
until pliable. (If using wheat noodles, cook in 3 quarts boiling
water for 3-4 minutes, or until tender. Drain in a colander, refresh
under cold water and drain well.)
Combine the soy sauce, sambal ulek, molasses, and vinegar in a small
bowl and stir to mix.
Drain the rice vermicelli. Heat a wok over high heat. Swirl in the
oil. Stir-fry the curry powder, ginger, garlic, and scallion whites
for 20 seconds, or until fragrant but not brown. Add th pork, shrimp,
and pepper, and stir-fry for 1-2 minutes, or until cooked. Stir in
the vermicelli, soy sauce mixture, scallion greens, and bean sprout.
Stir-fry for 1-2 minutes, or until the noodles are soft. Add salt and
pepper to taste. Serve at once. High-Flavor, Low-Fat Cooking by
Steven Raichlen ISBN 0-1402-4123-X pg 98 Submitted By DIANE LAZARUS
On 10-24-95
Source from luhu.jp
until pliable. (If using wheat noodles, cook in 3 quarts boiling
water for 3-4 minutes, or until tender. Drain in a colander, refresh
under cold water and drain well.)
Combine the soy sauce, sambal ulek, molasses, and vinegar in a small
bowl and stir to mix.
Drain the rice vermicelli. Heat a wok over high heat. Swirl in the
oil. Stir-fry the curry powder, ginger, garlic, and scallion whites
for 20 seconds, or until fragrant but not brown. Add th pork, shrimp,
and pepper, and stir-fry for 1-2 minutes, or until cooked. Stir in
the vermicelli, soy sauce mixture, scallion greens, and bean sprout.
Stir-fry for 1-2 minutes, or until the noodles are soft. Add salt and
pepper to taste. Serve at once. High-Flavor, Low-Fat Cooking by
Steven Raichlen ISBN 0-1402-4123-X pg 98 Submitted By DIANE LAZARUS
On 10-24-95
Source from luhu.jp