Singapore noodles
3 Servings
Ingredients
| Quantity | 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 |
Directions
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.