Recipe for cooking singapore noodles

Recipes from Southeast Asia :: Southeast Asian Noodle Recipes

Posted by swm56 at recipegoldmine.com 6/11/01 9:37:41 am

Source: Recipe courtesy of Ken Hom-Great Food

8 oz. thin dried rice noodles
2 eggs, beaten
1 Tbsp. sesame oil
1 tsp. salt
1/2 tsp. freshly ground black pepper
3 Tbsp. peanut oil
1 1/2 Tbsp. coarsely chopped garlic
1 Tbsp. finely chopped fresh ginger
6 fresh red or green chiles, seeded and finely shredded
6 fresh or canned water chestnuts, peeled if fresh, sliced
2 oz. Chinese black mushrooms, soaked, stems removed,
    and finely shredded
1/4 pound Chinese barbecue pork or cooked ham, finely shredded
3 scallions, finely shredded
4 oz. cooked small shrimp, shelled
1 1/2 (one and one-half) c. small, sweet frozen peas, thawed
Cilantro leaves, to garnish

Curry Sauce
2 Tbsp. light soy sauce
3 Tbsp. Indian Madras curry paste or powder
2 Tbsp. Shaoxing rice wine or dry sherry
1 Tbsp. sugar
1 tsp. salt
1 tsp. freshly ground black pepper
1 c. canned coconut milk
3/4 c. good quality read-made chicken stock

Soak the rice noodles in a bowl of warm water for 25 mins., then drain them in a colander or sieve.

In a small bowl, combine the eggs with the sesame oil, salt, and pepper and set aside.

Heat a wok over a high heat, then add the peanut oil. When it is very hot and slightly smoking, add the garlic, ginger, and chiles and stir-fry for 30 seconds. Add the water chestnuts, mushrooms, pork or ham, and scallions and stir-fry for 1 minute. Then add the rice noodles, shrimp, and peas and stir-fry for another 2 mins. Add all the sauce ingredients and cook over a high heat for 5 mins. or until most of the liquid has evaporated. Now pour the egg mixture over the noodles and stir-fry constantly until the egg has set. Turn the noodles on to a large platter, garnish with cilantro leaves and serve immediately.