Egg Roll House Singapore Fried Rice Noodles
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Serves/Makes: 2
Ready in: < 30 minutes
- 2 teaspoons curry powder
- 5 teaspoons vegetable oil (divided)
- 1 teaspoon salt
- 1 teaspoon cream of coconut
- 1 quart rice noodles (available at asian markets)
- 1/2 cup cooked shrimp (cut into small cubes)
- 1/2 cup cooked chicken (cut into small cubes)
- 1/2 cup barbecued pork (cut into small cubes)
- 1/2 cup thinly sliced Spanish onion
- 1/4 cup thinly sliced sliced green onions
- 1/4 cup thinly sliced pea pods
- 1/4 cup thinly sliced carrots
- 1/4 cup thinly sliced green bell pepper
- 1/4 cup bean sprouts
Make curry first by combining curry powder, 1 teaspoon oil, salt and cream of coconut. Set aside. Steam noodles until soft, about 2 minutes. Transfer noodles to hot wok and stir-fry with remaining 4 teaspoons vegetable oil until noodles just start to brown and crisp, about 1 minute. To the hot wok, add shrimp, chicken, pork, Spanish onion, green onions, pea pods, carrots, bell pepper and bean sprouts. Stir together until just heated through, about 2 to 3 minutes. Add reserved curry sauce and mix well cooking about 1 minute. Total cooking time in wok after adding shrimp and other ingredients should be no more than 3 to 4 minutes.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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