6 oz vermicelli noodles
3 tbsp soy sauce
1 1/2 tsp curry powder or to taste
3 tbsp vegetable oil
2 each garlic cloves, minced
1 each onion, small, thin sliced
4 each green onions, 1 inch lengths
1 1/2 cup shrimps, small, cooked
3 cup bean sprouts, rinsed, dried
1/2 each green pepper, strips
1/2 each red pepper, strips
A Recipe for
Singapore Noodles
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This Recipe for Singapore Noodles is one of thousands in the Recipes-to-go Meal Cookbook.
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This is a recipe for Singapore Noodles from the recipe cookbook of Recipes-to-go (Meal)
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Place vermicelli noodles in hot (not boiling) water for 5 minutes.
Drain, cut noodles using scissors into 3 inch lengths. Keep moist and
set aside. Combine soy sauce and curry powder, set aside. Heat wok or
large heavy frypan over high heat until very hot; add 2 tablespoons
oil, tilting wok to coat sides. Add onions, garlic, shrimps, bean
sprouts, green and red pepper strips. Stir fry about 3 minutes until
vegetables are crisp tender. Remove from wok and set aside. Add
remaining oil to wok; when very hot, add noodles and soy sauce
mixture. Stir-fry for 2 - 3 minutes. Return vegetable mixture to wok
and stir-fry for about 1 - 2 minutes longer. Season with salt, if
desired. From The Gazette, 92/04/08. Posted by James Lor.
Serves: 3
Singapore Noodles Recipe brought to you by Recipes To-Go