← 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.
 

Explore Cookbooks on Cookstr

mom-a-licious Mom-a-Licious
by Domenica Catelli
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
food-to-live-by Food to Live By
by Myra Goodman
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
spice Spice
by Ana Sortun
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
baked-explorations Baked Explorations
by Matt Lewis
Already a member? Click here to Log In
close

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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?