Last updated 6/12/2012 1:23:09 AM. Recipe ID 56105. Report a problem with this recipe.
Title: Singapore noodles
Categories: Main dish
Yield: 3 Servings
6 oz Vermicelli Noodles
3 tb Soy Sauce
1 1/2 ts Curry Powder or to taste
3 tb Vegetable Oil
2 ea Garlic Cloves, minced
1 ea Onion, small, thin sliced
4 ea Green Onions, 1 inch lengths
1 1/2 c Shrimps, small, cooked
3 c Bean Sprouts, rinsed, dried
1/2 ea Green Pepper, strips
1/2 ea Red Pepper, strips
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.
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