Singapore fried noodles
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Singapore fried noodles
  Singapore    Fried    Noodles    Chinese  
Last updated 6/12/2012 1:00:27 AM. Recipe ID 23618. Report a problem with this recipe.
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      Title: Singapore fried noodles
 Categories: Chinese, Meats
      Yield: 8 Servings
 
      6    Skeins dried shrimp noodles
    1/2 c  Dried shrimp
      1    Egg
      1 ts Water
    1/2 lb Barbecued pork
      2    Stalks celery
      2 c  Bean sprouts, blanched
      1    Medium yellow onion
      1    Green bell pepper
      1    Medium firm tomato
      2    Cloves garlic, minced
      1 ts Fresh ginger, minced
      1 tb Curry powder
      4 tb Peanut oil

MMMMM---------------------------SAUCE--------------------------------
    1/2 c  Stock
      2 ts Thin soy sauce
      1 ts Sugar
      1 ts Chili oil
 
  Noodles:  Rinse shrimp noodles.  Boil noodles in water until cooked
  but still firm.  These thin noodles only take about 3 minutes to
  reach this stage.  Drain, reserving boiling water, & rinse with cold
  water until noodles are cooled & will not stick together.  Place in
  oiled bowl, refrigerate until firm.  The noodles must be firm before
  frying. Can be prepared day before.
  
  Preparation:  Wash & soak dried shrimp for 30 minutes; cut into thin
  pieces. Combine egg & water; cook as very thin omelet; cool; slice
  into 2" long shreds. Thinly slice pork to match. Blanch bean sprouts
  in noodle water (this water will have other uses, so hold onto it).
  Peel strings off celery stalks, thinly slice. Peel & halve onions,
  slice thinly. Core pepper, slice thinly in 2" lengths. Slice tomato
  in thin wedges. OR: slice these vegetables to match size of bean
  sprouts for better looking dish (a good shredder does this job
  quickly). Mix sauce ingredients in bowl.
  
  Stir-fry:  Add 1/2 of peanut oil to hot wok.  When oil begins to
  smoke, toss in garlic, ginger, shrimp & vegetables, except tomato;
  stir-fry on high heat for 2 minutes. Add sauce, & continue cooking
  until sauce reduces by half. Remove to holding bowl.
  
  Rinse wok; return to high heat; when it is dry, reduce heat to medium
  & add remaining peanut oil.  Heat oil to moderate (don`t let it
  smoke); add curry powder, stirring to mix with oil. Avoid burning
  curry; if it burns, start over.  Cook curry powder for about 30
  seconds. Add noodles a fist-full at a time, breaking noodles into
  short pieces. Toss noodles to coat & heat them. When hot, add cooked
  shrimp & vegetables; toss together to mix. Turn off heat. Add pork,
  egg shreds & tomato wedges; mix together. Serve. By the time dish is
  on the table, tomatoes will be hot, but still firm.
 




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Recipe ID 23618 (Apr 03, 2005)

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