Does anyone have a quick and easy recipe for singapore noodles?

Singapore Noodles


Yield: 4 servings





6 oz medium rice stick noodles


2 tb soy sauce


2 tb oyster sauce


2 tb rice wine vinegar


2 tb liquid honey


1/2 ts hot chili paste


1 tb vegetable oil


1 tb curry powder


1 tb minced ginger root


3 cloves garlic, minced


1 c finely sliced leeks


1 sweet red pepper, chopped


1 green pepper, chopped


8 oz lean pork, cut into thin strips


8 oz shrimp, peeled and deveined


3 c bean sprouts


1/4 c chopped fresh coriander, as garnish





In bowl, pour boiling water over noodles, let stand for 10 minutes.


Drain. Meanwhile, whisk together soy sauce, oyster sauce, vinegar,


honey and chili paste, set sauce aside. In wok or large deep skillet,


heat oil over medium-high heat, stir-fry curry, ginger and garlic


for 30 seconds. Add leeks and red and green peppers, stir-fry for


1 minute. Add pork and shrimp, stir-fry for 4 minutes or until


shrimp are pink. Add noodles, sauce and bean sprouts, gently toss


to combine. Stir-fry for 5 minutes or until noodles are heated


through. Garnish with coriander.Does anyone have a quick and easy recipe for singapore noodles?
Singapore Noodles


1/2 (8 7/8 ounce) package vermicelli


1/2 (16 1/16 ounce) bag frozen shrimp, peeled and uncooked


1 boneless skinless chicken breast, cut into strips


2 green onions, sliced


1 carrot, sliced into julienne strips


1/2 red pepper, thinly sliced


2 tablespoons lime juice


1 tablespoons soy sauce


1 tablespoons water


2 tablespoons vegetable oil


1 garlic clove, chopped


1 teaspoons ginger, finely grated


2 teaspoons curry powder


salt


1/3 cup fresh coriander (optional)


Separate noodles,then soak according to package directions. If noodles soften before you need them,drain and toss with a little vegetable oil. Mean while rinse shrimp under cold running water to remove any ice crystals.Pat dry with paper towels. In a Small bowl, stir lime juice with soy and 1 tablespoon of oil. Heat remaining 1 tablespoon oil in a large nin-stick frying pan or wok over medium-high heat. Add chicken. Stir fry until golden,3 minutes. Then add shrimp,carrot,pepper,garlic and ginger. Sprinkle with curry powder and salt. stir often until shrimp turn bright pink,3minutes. Add drained noodles then pour lime juice mixture.Stir often separating noodles until hot and noodles turn yellow,2 minutes. Remove from heat and stir in onions and coriander.


Hot sauce can be added if not spicy enough.





****ENJOY!!!Does anyone have a quick and easy recipe for singapore noodles?
Enjoy!!!





1/4 pound thin rice stick noodles (rice vermicelli)


1 pound medium shrimp


2 cups mung bean sprouts


1 red bell pepper


2 cups shredded Napa cabbage


2 carrots


2 green onions


3 teaspoons minced ginger


1/4 cup water or chicken broth


1/2 teaspoon soft brown sugar


1/2 teaspoon salt


1/4 teaspoon freshly ground pepper


4 tablespoons vegetable oil for stir-frying


1 1/2 tablespoons curry powder (Vietnamese brands are good), or to taste





Soak the rice noodles in warm water for 15 - 20 minutes, or until they have softened. Drain the noodles in a colander. Prepare the remainder of the ingredients while the noodles are soaking.





Shell and devein the shrimp if needed.





Clean all the vegetables. Rinse and drain the mung bean sprouts. Cut the red bell pepper in half, remove the seeds and cut into thin strips. Shred the Napa cabbage. Peel the carrots and cut into thin slices. Cut the green onion into thin slices. Mince the ginger.





Prepare the sauce by whisking together the water or chicken broth with the brown sugar and salt and pepper. Set aside.





Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the shrimp. Stir-fry the shrimp until they turn pink. Remove from the wok.





Heat 2 tablespoons oil in the wok. When the oil is hot, add the curry powder. Stir-fry for about 30 seconds, then add the ginger and stir-fry until the ginger is aromatic. Stir-fry the vegetables, beginning with the carrot, then adding the red bell pepper, and the Napa cabbage. Stir in the bean sprouts. Stir-fry for about 20 seconds and then add the shrimp back into the pan with the noodles. Stir in the green onions.


Pour the sauce over, tossing the ingredients so that they are absorbed with the sauce. Add a bit more water or chicken broth if the mixture becomes too dry. Taste and adjust the seasoning , adding more sugar, salt, pepper or curry powder as desired. Cook until the sauce is absorbed. Serve hot.
This is taken from Ken Holm's Rice and Noodle Cook Book.





8 oz flat rice noodles


2 eggs beten


2 tsp sesame oil


1.5 tsp salt


2 tbsp peanut oil


4 oz carrots finely shredded


4 oz red pepper finely chopped


4 oz leeks white part only


4 spring onions finely shredded


1 oz fresh chillies finel shredded


fresh corriander leaves to garnish





For the Curry sauce





2 tbsp curry paste


1 tbsp finely chopped garlic


1 tbsp finely chopped fresh root ginger


1/2 pint vegetable stock


1 tbsp sugar


2 tbsp chinese rice wine or dry sherry


2 tbs light soy sauce.





To make.....1. soak the rice noodles in a bowl of warm water for 25 mins. Drain in a colander. In a small bowl combine the eggs with the sesame oil and half a tsp of the salt.





2. Heat a wok or large frying pan over a high heat and add the oil.When almost smoking, add the carrots, leek, spring onion and remaining salt and stir fry for a few seconds. Add the red pepper and chillies and stir fry for one minute.





3. Stir in the curry sauce ingredients and the drained noodles. Stir fry for 5 mins until well mixed and heated through. Add the egg mixture, blending thoroughly. Stir foir 1 minute, then garnish with fresh corriander.