Singapore Noodle Recipe
"Here is a somewhat spicy curry dish of vermicelli noodles with a medley of veggies and shrimp, chicken, and pork. It's an Asian way to clear out the fridge."
2. Heat water, second amount of cooking oil and salt in a large uncovered saucepan until boiling. Add vermicelli. Make sure nests are covered with water. Turn off heat and let stand.
3. Add meat, green onion and red pepper to wok. Stir-fry until hot.
4. Add oyster sauce, curry powder and soy sauce. stir and toss well to mix thoroughly. Drain noodles.
5. Add and toss. May be served now or cover and place in 250F oven to hold until ready. Makes 2 good sized plates if 4 nexts are used, 3 plates if 6 are used.
Singapore Noodle
Ingredients
- 1/4 cup cooking oil
- 4-6 garlic cloves, minced
- 2 Tbsp slivered ginger strips (optional)
- 2 qts water
- 1 tbsp cooking oil
- 2 tsp salt
- 4-6 vermicelli nests (rice vermicelli worked great)
- 2 cups cooked pork, chicken, shrimp or beef, cut-up
- 1/3 cup slivered green onions
- 2 tsp crushed red pepper (may be halved)
- 1/4 cup oyster sauce
- 3 Tbsp curry powder
- 2 tsp soy sauce
How To Make :
1. Heat first amount of cooking oil in wok or frying pan. Add garlic and ginger. Cook until tender.2. Heat water, second amount of cooking oil and salt in a large uncovered saucepan until boiling. Add vermicelli. Make sure nests are covered with water. Turn off heat and let stand.
3. Add meat, green onion and red pepper to wok. Stir-fry until hot.
4. Add oyster sauce, curry powder and soy sauce. stir and toss well to mix thoroughly. Drain noodles.
5. Add and toss. May be served now or cover and place in 250F oven to hold until ready. Makes 2 good sized plates if 4 nexts are used, 3 plates if 6 are used.
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