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Singapore Stir-Fried Rice Stick Noodles

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
6 each mushrooms, black trumpet
*
½ pound rice noodles
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3 tablespoons peanut oil
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½ teaspoon salt
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½ pound shrimp
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1 each chicken breasts
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¼ pound pork
barbecued
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1 small onions
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¼ pound snow pea pods
sliced
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½ each green bell peppers
sliced
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2 each scallions, spring or green onions
cut up
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1 teaspoon sugar
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1 tablespoon soy sauce, dark
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1 tablespoon soy sauce, light
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4 tablespoons chicken broth
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Ingredients

Amount Measure Ingredient Features
6 each mushrooms, black trumpet
*
226.8 g rice noodles
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45 ml peanut oil
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2.5 ml salt
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226.8 g shrimp
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1 each chicken breasts
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113.4 g pork
barbecued
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1 small onions
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113.4 g snow pea pods
sliced
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0.5 each green bell peppers
sliced
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2 each scallions, spring or green onions
cut up
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5 ml sugar
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15 ml soy sauce, dark
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15 ml soy sauce, light
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6E+1 ml chicken broth
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Directions

Cover mushrooms with warm water.

When soft and pliable, remove and squeeze dry.

Cut off and discard stems. Cut caps into thin slices.

Bring a large pot of water to a boil.

Add noodles; using chopsticks, stir and loosen noodles.

When soft and pliable, about 30 seconds, drain them into a colander.

Cover and let cool.

Preheat wok until hot.

Add 2 tablespoons of the oil, 1 slice of the ginger, the chicken, shrimp and pork; stir-fry until shrimp and chicken feel firm to the touch, about 1 minute.

Remove and set aside. Pick out and discard ginger.

To hot wok add remaining oil, ginger and salt, crushing ginger against sides of wok.

When oil is hot, toss in onions, celery, snow peas, mushrooms, bell pepper and green onion; stir- fry until tender and crisp (1 to 2 minutes).

Push vegetables to side of wok. Add curry powder to center of wok and lightly sauté for 10 seconds.

Then add sugar, soy sauce and chicken stock.

Mix.

Add noodles; combine, with vegetables by using chopsticks, to lift, shake and separate strands of noodles, until they are evenly coated with sauce, moist but not wet and begin to cling to each other.



* not incl. in nutrient facts Arrow up button

Comments


Gaga

Thank you for your recipe I'd like to cook this dishes and can offer many other interesting and not difficult recipes

 

 

Nutrition Facts

Serving Size 266g (9.4 oz)
Amount per Serving
Calories 47327% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 154mg 51%
Sodium 861mg 36%
Total Carbohydrate 19g 19%
Dietary Fiber 2g 7%
Sugars g
Protein 58g
Vitamin A 11% Vitamin C 55%
Calcium 7% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
 

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