Rice Sticks -- Singapore Style
From chefelaine 15 years ago
- 12 minutes to make
- Serves 10
A tasty side, you can enjoy this at home, a buffet, or a party of any kind!
Ingredients
- 1 oz Dried Chinese black mushrooms shopping list
- 1 tbsp soy sauce shopping list
- 4 fl oz water or chicken stock shopping list
- 5 tbsp Madras curry powder shopping list
- 1 lb Thin rice noodles (rice sticks) shopping list
- 1 tbsp vegetable oil plus 2 fl oz shopping list
- 3 eggs beaten shopping list
- 4 scallions cut diagonally into thin shreds shopping list
- 1 tbsp Finely chopped garlic shopping list
- 1 tbsp Finely chopped fresh ginger root shopping list
- 1 tsp salt shopping list
- 8 oz small shrimp, peeled and deveined shopping list
- 8 oz mung bean sprouts shopping list
- 4 oz red bell pepper cut julienne shopping list
- 4 oz cooked pork or chicken cut julienne shopping list
How to make it
- Soak the dried mushrooms in warm water until soft.
- Remove the mushrooms from the water and squeeze them dry.
- Cut off and discard the stems.
- Cut the mushroom caps into julienne.
- Mix together the soy sauce, water or stock, and curry powder.
- Soak the noodles in warm, not hot, water until softened, about 20 minutes.
- Drain.
- Heat 1 tbsp oil in a wok or large sauté pan.
- Add the egg and swirl it to cover the bottom of the pan in a thin layer.
- As soon as the egg is set, remove it to a cutting board.
- Cut into thin shreds.
- Heat the rest of the oil in the same wok or pan until very hot.
- Add the scallions, garlic, ginger, and salt.
- Stir-fry for 1 minute.
- Add the shrimp and stir-fry until the shrimp is about half cooked.
- Add the bean sprouts, peppers, mushrooms, and meat.
- Continue to stir-fry until the sprouts and peppers are cooked but still somewhat crisp.
- Add the noodles and continue to stir-fry until the items are well mixed and hot.
- Add the curry mixture.
- Quickly stir and toss the mixture to distribute it evenly.
- Continue to stir-fry until the liquid is absorbed.
- Return the shredded omelet to the pan and toss to mix in.
- Serve immediately.
People Who Like This Dish 4
- gvg Downingtown, PA
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- minitindel THE HEART OF THE WINE COUNTRY, CA
- midgelet Whereabouts, Unknown
- refugeesrecipelisting Global, CA
- sayboya Adelaide, AU
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The Rating
Reviewed by 9 people-
Sound really good.
sayboya
in Adelaide loved it
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lovely recipe!
midgelet
in Whereabouts loved it
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yum yum love it elaine how the heck are you are you feeling better ??? take care hon
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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