Singapore noodles
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Singapore noodles
  Singapore    Noodles  
Last updated 6/12/2012 1:23:09 AM. Recipe ID 56105. Report a problem with this recipe.
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      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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Recipe ID 56105 (Apr 03, 2005)

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