Singapore Noodles
Wednesday, March 27, 2019
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Singapore Noodles are a delicious innovation of the Chinese-American kitchen. In my version, I marinate and stir-fry shrimp and pork with a rainbow of vegetables before adding the rice vermicelli and seasoning it with a savory curry flavored sauce.
Ingredients
∙ Serves 4
Meat
130 g Pork loin
Seafood
130 g Shrimp, small
Produce
16 1 tablespoon ginger
110 g Bean sprouts
12 g Garlic
85 g Green bell pepper
85 g Onion
85 g Red bell pepper
2 Scallions
Refrigerated
2 Eggs
Canned Goods
3/4 cup Chicken stock
Condiments
2 tbsp Fish sauce
1 tbsp Oyster sauce
2 tsp Soy sauce
Pasta & Grains
160 g Rice vermicelli, dried
Baking & Spices
2 tbsp Curry powder
1 tsp Potato starch
Oils & Vinegars
8 tsp Vegetable oil
Beer, Wine & Liquor
2 tsp Shaoxing wine
Other
140 g Rams bamboo (julienned)
Ingredients
∙ Serves 4
Meat
130 g Pork loin
Seafood
130 g Shrimp, small
Produce
16 1 tablespoon ginger
110 g Bean sprouts
12 g Garlic
85 g Green bell pepper
85 g Onion
85 g Red bell pepper
2 Scallions
Refrigerated
2 Eggs
Canned Goods
3/4 cup Chicken stock
Condiments
2 tbsp Fish sauce
1 tbsp Oyster sauce
2 tsp Soy sauce
Pasta & Grains
160 g Rice vermicelli, dried
Baking & Spices
2 tbsp Curry powder
1 tsp Potato starch
Oils & Vinegars
8 tsp Vegetable oil
Beer, Wine & Liquor
2 tsp Shaoxing wine
Other
140 g Rams bamboo (julienned)