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Singapore Fried Rice Noodles
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    Singapore Fried Rice Noodles

  • 1 lb medium shrimp, peeled, deveined
    Ginger Marinade:
  • 2 tbsp chinese rice wine, or sake
  • 2 tsp fresh ginger, minced
  • 1/2 tsp toasted sesame oil
    Noodles:
  • 3 1/2 tbsp safflower oil, or corn oil
  • 1 1/2 tbsp curry powder, pref. Madras
  • 3 1/2 cups leeks, finely shredded
  • 1 1/2 tbsp fresh ginger, minced
  • 3 cups bean sprouts, rinsed & drained
  • 1/4 lb thin rice stick noodles (vermicelli), softened
  • 1 in hot water
    Singapore Sauce:
  • 1/4 cup Chinese Chicken Broth, or water
  • 2 tbsp soy sauce
  • 1/2 tsp sugar
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • In a bowl, combine the shrimp with the ginger marinade, tossing to coat.

    Heat a wok or a heavy skillet over high heat. Add 2 tbsp of the oil and heat until hot, about 30 seconds. Add the shrimp and stir-fry until they turn pink, about 1-1/2 min. Remove with a handled strainer or a slotted spoon and drain in a colander. Wipe out the wok.

    Reheat the wok, add the remaining 1-1/2 tbsp oil and heat until very hot, about 20 seconds. Add the curry powder and stir-fry until fragrant. Add the leeks and ginger and stir-fry for aboutu 1-1/2 minutes, until slightly limp. Add the bean sprouts and cook for 20 seconds, add the shrimp, rice noodles, and the Singapore sauce and toss gently until the noodles have absorbed the sauce and are tender. Transfer to a platter and serve.

    Makes 6 servings.

    From: RisaG and Asian Noodles: Deliciously Simple Dishes to Twirl, Slurp, and Savor
    Risa's Food Service
    Posted By: RisaG, Via: Chile Head Mailing List
    Post Date: Fri, 15 Feb 2002

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