Singapore noodles

Yield: 3 Servings

Measure Ingredient
6 ounces Vermicelli Noodles
3 tablespoons Soy Sauce
1½ teaspoon Curry Powder or to taste
3 tablespoons Vegetable Oil
2 eaches Garlic Cloves, minced
1 each Onion, small, thin sliced
4 eaches Green Onions, 1 inch lengths
1½ cup Shrimps, small, cooked
3 cups Bean Sprouts, rinsed, dried
½ each Green Pepper, strips
½ each 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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