Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Singapore Fried Noodles

StarStarStarHalf starEmpty star

Your rating

Recipe

 

Yield

8 servings

Prep

20 min

Cook

40 min

Ready

1 hrs
Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
6 each shrimp
noodles
* Camera
½ cup shrimp
dried
* Camera
1 each eggs
Camera
1 teaspoon water
Camera
½ pound pork
barbecued
Camera
2 each celery stalks
Camera
2 cups mung bean sprouts
Camera
1 each green bell peppers
Camera
2 cloves garlic
minced
Camera
1 teaspoon ginger
minced
Camera
1 tablespoon curry powder
Camera
4 tablespoons peanut oil
Camera
Sauce
½ cup stock
Camera
1 teaspoon sugar
Camera
1 teaspoon hot chili pepper oil
* Camera

Ingredients

Amount Measure Ingredient Features
6 each shrimp
noodles
* Camera
118 ml shrimp
dried
* Camera
1 each eggs
Camera
5 ml water
Camera
226.8 g pork
barbecued
Camera
2 each celery stalks
Camera
473 ml mung bean sprouts
Camera
1 each green bell peppers
Camera
2 cloves garlic
minced
Camera
5 ml ginger
minced
Camera
15 ml curry powder
Camera
6E+1 ml peanut oil
Camera
Sauce
118 ml stock
Camera
5 ml sugar
Camera
5 ml hot chili pepper oil
* Camera

Directions

Rinse shrimp noodles.

Boil noodles in water until cooked but still firm.

These thin noodles only take about 3 minutes to reach this stage.

Drain, reserving boiling water, and rinse with cold water until noodles are cooled and will not stick together.

Place in oiled bowl, refrigerate until firm.

The noodles must be firm before frying.

Can be prepared day before.

Wash and soak dried shrimp for 30 minutes; cut into thin pieces.

Combine egg and water; cook as very thin omelet; cool; slice into 2 inch long shreds.

Thinly slice pork to match. Blanch bean sprouts in noodle water (this water will have other uses, so hold onto it).

Peel strings off celery stalks, thinly slice.

Peel and halve onions, slice thinly.

Core pepper, slice thinly in 2 inch lengths.

Slice tomato in thin wedges.

Mix sauce ingredients in bowl.

Add ½ of peanut oil to hot wok.

When oil begins to smoke, toss in garlic, ginger, shrimp and vegetables, except tomato; stir-fry on high heat for 2 minutes.

Add sauce, and continue cooking until sauce reduces by half.

Remove to holding bowl.

Rinse wok; return to high heat; when it is dry, reduce heat to medium and add remaining peanut oil.

Heat oil to moderate (don`t let it smoke); add curry powder, stirring to mix with oil.

Avoid burning curry; if it burns, start over.

Cook curry powder for about 30 seconds. Add noodles a fist-full at a time, breaking noodles into short pieces.

Toss noodles to coat and heat them.

When hot, add cooked shrimp and vegetables; toss together to mix.

Turn off heat.

Add pork, egg shreds and tomato wedges; mix together.

Serve.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 93g (3.3 oz)
Amount per Serving
Calories 15363% from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 56mg 2%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 22g
Vitamin A 3% Vitamin C 24%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe