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Singapore Rice Noodles
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    Singapore Rice Noodles

  • 8 ozs rice sticks, soaked in hot water, then drained, and oiled
  • 8 ozs fresh raw shrimp, peeled and -- (8 to 12) deveined(prawns)
  • 1 tbl or a little more, peanut oil
  • 3 cloves garlic, skinned and finely chopped
  • 3 green onions(scallions) half inch chop
  • 2 tbls minced fresh ginger
  • 1 tbl good Madras curry powder
  • 1 baseball size white onion, cut into 8ths
  • 1 small carrot , shredded
  • 1 red bell pepper, cut into strips
  • 2 habs, cut into strips
  • 1 jalapeno, cut into strips
  • 6 ozs bean sprouts
  • 6 ozs snow peas, cut in half
  • 1 cup chicken stock
  • 1 tbl dark soy sauce
  • 1 tbl light soy sauce
  • 2 tbls dry sherry
  • 1 tsp , or more of corn starch
  • ** Caution: do not soak the rice sticks for any longer than ten minutes, and maybe that is too long. Recipe called for half an hour! Ya dont want rice mush, if you did, it would be congee!

    Soak rice sticks in hot water, check after five minutes, ten min.max. Heat wok to HOT, add oil, then add garlic, green onions, ginger, hot peppers, and stir fry this until fragrant, add the curry powder, then add all remaining veggies, stir fry for about 2 minutes and add the prawns....stir in the stock mixture, stir fry until prawns start to turn pink, then add the bean sprouts, noodles and the snow peas....keep tossing this with the wok paddle, sprinkle with sesame oil, and taste for heat....I had to add powdered chile, a mix of Calvin's and Jim's smoked hab, to add the amouint of heat we desired...probably should have chopped in three or four habs, instead of two....it was very good, notwithstanding, and it is so easy to add the heat later, at the table! Served egg rolls with this and nothing else...it is a meal unto itself, but be careful with the rice noodles. Cheers, Doug in BC

    From: Doug Irvine
    Posted By: dougandmarie@shaw.ca
    Post Date: Fri, 10 Dec 1999

    *BACK TO DOUG IRVINE*







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