Singapore Noodles
- 5.5 ounces dried rice vermicelli (a.k.a. mai fun)
- 4 ounces small shrimp, peeled and deveined
- 4 ounces pork, cut into strips
- 2 teaspoon soy sauce
- 2 teaspoon Chinese rice wine
- 1 teaspoon corn starch
- 2 tablespoons curry powder
- 2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 3/4 cup chicken stock
- 2 eggs, lightly beaten
- 2 cloves of garlic, minced
- 1 tablespoon minced ginger
- 1/2 medium onion, sliced
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 8 ounce can of strip bamboo (julienned)
- 4 ounces bean sprouts
- 3 green onions, sliced thin
- oil for stir-frying
- Produce
- Bean sprouts (4 ounces)
- Garlic (2 cloves)
- Ginger (1 tablespoon)
- Green bell pepper (1/2)
- Green onions, thin (3)
- Onion, medium (1/2)
- Red bell pepper (1/2)
- Seafood
- Shrimp, small (4 ounces)
- Meat
- Pork (4 ounces)
- Canned Goods
- Chicken stock (3/4 cup)
- Condiments
- Fish sauce (2 tablespoons)
- Oyster sauce (1 tablespoon)
- Soy sauce (2 teaspoon)
- Cooking & Baking
- Corn starch (1 teaspoon)
- Curry powder (2 tablespoons)
- Oil (1)
- Pasta & Grains
- Rice vermicelli, dried (5 1/2 ounces)
- Refrigerated
- Eggs (2)
- Beer, Wine & Liquor
- Chinese rice wine (2 teaspoon)
- Other
- 8 ounce can of strip bamboo (julienned)
Preparation
Read recipe preparation on norecipes.com
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Recipe Stats
Published November 13, 2011 (1 year ago).
84 people saved this recipe.
