← Back to Search Results
stir-frying Asian
 Singapore Noodles

Photo by:
Comments: 0
 

Recipe

Yield: Serves 2

Ingredients

  • 2 tablespoons dried shrimp
  • 10½ ounces dried rice vermicelli
  • 1/3 cup vegetable oil
  • 2 eggs, beaten
  • 3½ ounces Chinese barbecued pork (char siu), thinly sliced
  • 1 brown onion, thinly sliced
  • 1 cup bean sprouts, tailed
  • 1 tablespoon All-purpose curry powder
  • 2 tablespoons light soy sauce
  • 2 scallion, shredded
  • 2 fresh long red chilies, shredded

Directions

Soak the dried shrimp in boiling water for 1 hour, then drain. Soak the noodles in hot water for 6–7 minutes, then drain. Heat a wok over high heat, add 1 tablespoon of the oil, and heat until very hot. Pour in the egg and swirl to coat the wok, then cook for 1–2 minutes, or until set. Remove from the wok and cut into small pieces.

Preheat the wok over high heat, add the remaining oil, and heat until very hot. Stir-fry the pork and shrimp with the onion and bean sprouts for 1 minute, then add the noodles, 1 teaspoon salt, curry powder, and soy sauce, blend well and stir for 1 minute. Add the omelette, scallion, and chili, toss to combine and serve immediately.


© 2008 Murdoch Books

Note from Cookstr's Editors

Nutritional information does not include Chinese Barbecued Pork or All Purpose Curry Powder. For nutritional information on All Purpose Curry Powder, please follow the link above.

 

Nutritional Information

Nutrients per serving (% daily value)

1127kcal (56%)
127mg (13%)
14mg (23%)
85mcg RAE (3%)
780mg
131mg
27g
10g
7g
156g
212mg (71%)
9201mg (383%)
4g (22%)
44g (67%)
8mg (45%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
lidias-italy Lidia's Italy
by Lidia Bastianich
big-fat-cookies Big Fat Cookies
by Elinor Klivans
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-provence-cookbook The Provence Cookbook
by Patricia Wells
flavor Flavor
by Rocco DiSpirito
mexican-everyday Mexican Everyday
by Rick Bayless
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
amor-y-tacos Amor Y Tacos
by Deborah Schneider
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
desserts-4-today Desserts 4 Today
by Abby Dodge
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
new-american-table New American Table
by Marcus Samuelsson
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?