Singapore Style Noodles
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 226.79 g rice vermicelli or 226.79 g very thin Chinese wheat noodles
- 59.14 ml soy sauce
- 2.46-4.92 2.46-4.92 ml thai chili paste or 2.46-4.92 ml hot sauce
- 29.58 ml molasses
- 29.58 ml rice wine vinegar
- 22.18 ml canola oil
- 14.79 ml curry powder
- 14.79 ml minced fresh ginger
- 2 clove garlic, minced
- 4 scallions, whites minced,greens cut in 1 inch pieces
- 170.09 g lean pork loin, sliced thinly across the grain and cut into 1/4 inch strips
- 170.09 g shrimp, peeled and deveined
- 1 red bell pepper, cut in 1/4 inch strips
- 473.18 ml bean sprouts (I used about 1 cup)
- salt and pepper
directions
- Soak the vermicelli in cold water to cover, for 20 minutes-- they should be pliable.
- (If using the wheat noodles, boil for 2-4 minutes, drain in a colander, run under cold water and drain again.) Mix soy, sambal ulek, molasses and vinegar in a small bowl, set aside.
- Drain the vermicelli.
- Heat a large skillet or wok over high heat, and then swirl the oil in.
- Stir fry the curry, ginger, garlic and scallion whites for 20 seconds (do not brown).
- Add the pork, shrimp and pepper, and stir fry for 1-2 minutes, until cooked.
- Stir in the noodles, soy sauce mixture, scallion greens and bean sprouts.
- Stir fry for 1-2 minutes, or until noodles are soft.
- Add salt and pepper to taste, serve immediately.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
ciao4293
United States