Singapore Noodles
Ingredients
The noodles
-
4–5
ounces
vermicelli rice noodles
The protein
-
8–10
ounces
protein (chicken, tofu, or shrimp)
The vegetables
-
½
an onion
sliced thin
-
1
cup
match stick carrots
-
1
red bell pepper
thinly sliced
-
1–2
cups
snow peas
-
4
cloves
garlic, rough chopped
The eggs
The spices and sauces
-
1–2
tablespoons
high-heat oil
-
¼
teaspoon
salt
-
½
teaspoon
pepper
-
3–6
dried red chili peppers
-
1
tablespoon
madras curry powder
-
½
teaspoon
turmeric
-
½
teaspoon
salt
-
1
tablespoon
shaoxing wine
-
1
teaspoon
sesame oil
-
1
teaspoon
soy sauce
-
1
teaspoon
fish sauce
-
1
teaspoon
sugar
Instructions
- Cook the vermicelli noodles in boiling water until al dente, then cut into thirds.
- Prepare the Singapore Noodle Sauce by mixing the sauce ingredients in a bowl.
- Slice the vegetables and prepare them for cooking.
- Heat oil in a wok, season with salt and pepper, and cook the protein until golden.
- Stir-fry the onion, then add the carrots, bell pepper, snow peas, and garlic until wilted.
- Make a well in the veggies, scramble the eggs, and mix them with the vegetables.
- Add oil to the wok, stir-fry the cooked noodles, and add dried chilies.
- Combine the noodles with the veggies and protein, sprinkle with curry powder, salt, and turmeric.
- Add the Singapore Noodle Sauce and cook until the noodles are nearly dry. Adjust seasoning and serve.
Nutrition Facts (estimated)
Servings
3-4
Calories
368
Total fat
14g
Total carbohydrates
45.6g
Total protein
16.1g
Sodium
550.3mg
Cholesterol
93mg
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