Singapore fried rice noodles (sing jau chaau fan)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Rice vermicelli |
| Peanut oil for stir frying | ||
| ½ | teaspoon | Chili paste |
| ¼ | cup | Cooked shrimp |
| ¼ | cup | Cooked pork |
| Peanut oil for stir frying | ||
| ¼ | cup | Celery; slice 1/8\" |
| ¼ | cup | Onion; dice 1/4\" |
| ¼ | cup | Green onions-white part; chopped |
| ½ | cup | Bean sprouts |
| ¼ | cup | Chicken stock |
| 1½ | tablespoon | Curry powder (chinese yellow) |
| ¼ | cup | Green onion- green part; thinly sliced |
Directions
1. Soak rice vermicelli in hot water until softened. Drain and set aside.
2. Heat wok. Add peanut oil and chili paste. Stir fry 1 minute until oil is aromatic.
3. Add shrimp and pork. Stir fry 2 minutes and remove.
4. Reheat wok. Add peanut oil, celery, onion, and white part of green onions. Stir fry 2 minutes.
5. Add bean sprouts. Stir fry 2 minutes and remove.
6. Reheat wok. Add peanut oil, noodles, chicken stock and curry powder.
Stir fry 3 minutes until hot.
7. Add pork, shrimp, celery, and onions, stir to mix and heat through. 8.
Serve garnished with green part of green onions.
Formatted & Busted by RecipeLu <recipelu@...> Posted to recipelu-digest Volume 01 Number 225 by RecipeLu <recipelu@...> on Nov 09, 1997