Singapore Noodles Recipe | Asian Recipes
How to prepare "singapore noodles"
singapore noodles
posted by swm56 at recipegoldmine.com 6/11/01 9:37:41 am
source: recipe courtesy of ken hom-great food
8 ounces thin dried rice noodles
2 eggs, beaten
1 tablespoon sesame oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons peanut oil
1 1/2 tablespoons coarsely chopped garlic
1 tablespoon finely chopped fresh ginger
6 fresh red or green chiles, seeded and finely shredded
6 fresh or canned water chestnuts, peeled if fresh, sliced
2 ounces chinese black mushrooms, soaked, stems removed,
and finely shredded
1/4 pound chinese barbecue pork or cooked ham, finely shredded
3 scallions, finely shredded
4 ounces cooked small shrimp, shelled
1 1/2 cups small, sweet frozen peas, thawed
cilantro leaves, to garnish
curry sauce
2 tablespoons light soy sauce
3 tablespoons indian madras curry paste or powder
2 tablespoons shaoxing rice wine or dry sherry
1 tablespoon sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup canned coconut milk
3/4 cup good quality read-made chicken stock
soak the rice noodles in a bowl of warm water for 25 minutes, then drain them in a colander or sieve.
in a small bowl, combine the eggs with the sesame oil, salt, and pepper and set aside.
heat a wok over a high heat, then add the peanut oil. when it is very hot and slightly smoking, add the garlic, ginger, and chiles and stir-fry for 30 seconds. add the water chestnuts, mushrooms, pork or ham, and scallions and stir-fry for 1 minute. then add the rice noodles, shrimp, and peas and stir-fry for another 2 minutes. add all the sauce ingredients and cook over a high heat for 5 minutes or until most of the liquid has evaporated. now pour the egg mixture over the noodles and stir-fry constantly until the egg has set. turn the noodles on to a large platter, garnish with cilantro leaves and serve immediately.
