Hoho's chinese restaurant singapore noodles

Yield: 1 Servings

Measure Ingredient
4 ounces Dried rice stick noodles
1 tablespoon Corn oil
1 Jalapeno pepper with seeds; sliced
2 smalls Cloves garlic; peeled and minced
4 ounces (1 cup) cooked small shrimp
4 ounces (1 cup) shredded barbecued pork
½ Green or red bell pepper; seeded, cored and shredded
1 small Spanish onion; shredded
3 ounces Fresh bean sprouts; (up to 4)
½ teaspoon Salt
¾ teaspoon Sugar
¾ teaspoon Monosodium glutamate; (optional)
1¼ teaspoon Curry powder

Notes Ho Ho's Chinese Restaurant, 3956 S. Howell Ave., Milwaukee, WI.

Soak rice stick noodles in boiling water 5 to 10 minutes; drain and rinse in cold water. Set aside.

Put wok on top of stove over high heat and heat 1 to 2 minutes or until drop of water dropped into wok sizzles. If using electric wok, heat wok to 200 degrees.

Add oil, jalapeno pepper and garlic. Stir-fry a couple of seconds. Add shrimp, pork, bell pepper, onion and bean sprouts and cook, stirring, 15 seconds. Add rice stick noodles and cook, stirring constantly, until well mixed and noodles are heated through, 1 to 2 minutes.

Add seasonings and stir until mixture is golden brown and the aroma is strong. Serve immediately. Makes 2 servings.

Note: Dried rice stick noodles are available at Oriental grocery stores.

Ben Leung, manager of sent the recipe Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 25, 1998

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