6 skeins dried shrimp noodles
1/2 cup dried shrimp
1 egg
1 tsp water
1/2 lb barbecued pork
2 stalks celery
2 cup bean sprouts, blanched
1 medium yellow onion
1 green bell pepper
1 medium firm tomato
2 cloves garlic, minced
1 tsp fresh ginger, minced
1 tbsp curry powder
4 tbsp peanut oil
SAUCE
1/2 cup stock
2 tsp thin soy sauce
1 tsp sugar
1 tsp chili oil
A Recipe for
Singapore Fried Noodles
Herb Tip |
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
An empty belly is the best cook. |
| Estonian Proverb |
This Recipe for Singapore Fried Noodles is one of thousands in the Recipes-to-go Asian Cookbook.
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| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
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This is a recipe for Singapore Fried Noodles from the recipe cookbook of Recipes-to-go (Asian)
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
| Earl Wilson |
Do vegetarians eat animal crackers? |
| Author Unknown |
Never eat more than you can lift. |
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Life is a banquet, and most poor suckers are starving. |
| Rosalind Russell |
There are three possible parts to a date, of which at least two must be offered: entertainment, food, and affection. It is customary to begin a series of dates with a great deal of entertainment, a moderate amount of food, and the merest suggestion of affection. As the amount of affection increases, the entertainment can be reduced proportionately. When the affection IS the entertainment, we no longer call it dating. Under no circumstances can the food be omitted. |
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Noodles: 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, & rinse with cold
water until noodles are cooled & will not stick together. Place in
oiled bowl, refrigerate until firm. The noodles must be firm before
frying. Can be prepared day before.
Preparation: Wash & soak dried shrimp for 30 minutes; cut into thin
pieces. Combine egg & water; cook as very thin omelet; cool; slice
into 2" 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 & halve onions,
slice thinly. Core pepper, slice thinly in 2" lengths. Slice tomato
in thin wedges. OR: slice these vegetables to match size of bean
sprouts for better looking dish (a good shredder does this job
quickly). Mix sauce ingredients in bowl.
Stir-fry: Add 1/2 of peanut oil to hot wok. When oil begins to
smoke, toss in garlic, ginger, shrimp & vegetables, except tomato;
stir-fry on high heat for 2 minutes. Add sauce, & 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
& 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 & heat them. When hot, add cooked
shrimp & vegetables; toss together to mix. Turn off heat. Add pork,
egg shreds & tomato wedges; mix together. Serve. By the time dish is
on the table, tomatoes will be hot, but still firm.
Serves: 8
Singapore Fried Noodles Recipe brought to you by Recipes To-Go