Singapore Curry Noodles
From littlesponger 10 years agoIngredients
- 5.5 oz.fine dry rice vermicelli (2 bundles of Mai Fun) shopping list
- 2 eggs, lightly beaten in a bowl shopping list
- 8 oz.extra large shrimp, peeled and deveined shopping list
- 4 oz. pork, cut into thin strip shopping list
- Mixture of 2 tsp. soy sauce, 2 tsp rice wine, 1 tsp corn starch shopping list
- 2 Tbsp. Indian curry powder (Madras) in small bowl shopping list
- Mixture of 2 Tbsp. fish sauce, 2 Tbsp. oyster sauce, 3/4 cup low sodium chicken broth shopping list
- 2 cloves garlic, minced shopping list
- 1 Tbsp. minced ginger shopping list
- 1/2 medium yellow onion, sliced thinly shopping list
- 1/2 bag (8 oz.) of bean sprouts, rinsed and drained shopping list
- 8 oz. can of strip bamboo (julienned) shopping list
- 1/2 red bell peppers, chopped shopping list
- 2 oz. snow peas, julienned shopping list
- 3 green onions, root end trimmed, cut into 2 inch pieces shopping list
- 3 Tbsp coconut oil shopping list
How to make it
- Put the rice noodles in a large bowl and soak in enough hot water to cover until the noodles are soft about 5 minutes. Drain noodles and rinse in cold water several times; then drain the excess water, set aside.
- Add the shrimp and pork to a bowl of mixture ( soy sauce, rice wine and corn starch) - The cornstarch will keep the meat moist and the shrimp firm, set aside
- Prepare vegetables, then arrange them on plate, set aside
- Put garlic and ginger together in small bowl, set aside
- Heat a wok over high heat until very hot then add a tablespoon of coconut oil, swirl to coat, then add the egg, swirling then scrambling. Remove the scrambled egg on a separate plate and set aside.
- Add 2 tablespoons of coconut oil, then add the garlic and ginger, and then fry until fragrant about 5 seconds. Add the shrimp and pork, holding aside the marinade and fry until the pork just loses its pink color (it doesn’t have to be all the way cooked.
- Add the onion, red bell peppers, snow peas, bamboo, and bean sprouts. Fry while stirring vigorously until the vegetables are a bright color about 3 minutes.
- Add the curry powder and stir-fry until fragrant, then pour in the mixture of fish sauce, oyster sauce and chicken broth. Stir to combine, then add the noodles and return the egg to the wok. Use chopsticks or tongs to evenly coat the noodles with sauce. If the noodles start sticking, add some water.
- Top with scallions, then serve hot.
People Who Like This Dish 3
- mark555 Center Of The World Ma' Center Of The World, KS
- clbacon Birmingham, AL
- midgelet Whereabouts, Unknown
- littlesponger LA CRESCENTA, CA
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 0
-
All Comments
-
Your Comments