Singapore Noodles

Recipe by: Jane Lawson | from The Spice Bible

Cookstr

Course: Main Course

Total Time: Under 2 Hours

Skill Level: Moderate

Cost: Inexpensive

Photo by:

Yield: Serves 2

INGREDIENTS

2 tablespoons dried shrimp
10½ ounces dried rice vermicelli
1/3 cup vegetable oil
2 eggs, beaten
3½ ounces Chinese barbecued pork (char siu), thinly sliced
1 brown onion, thinly sliced
1 cup bean sprouts, tailed
1 tablespoon All-purpose curry powder
2 tablespoons light soy sauce
2 scallion, shredded
2 fresh long red chilies, shredded

Directions

Soak the dried shrimp in boiling water for 1 hour, then drain. Soak the noodles in hot water for 6–7 minutes, then drain. Heat a wok over high heat, add 1 tablespoon of the oil, and heat until very hot. Pour in the egg and swirl to coat the wok, then cook for 1–2 minutes, or until set. Remove from the wok and cut into small pieces.

Preheat the wok over high heat, add the remaining oil, and heat until very hot. Stir-fry the pork and shrimp with the onion and bean sprouts for 1 minute, then add the noodles, 1 teaspoon salt, curry powder, and soy sauce, blend well and stir for 1 minute. Add the omelette, scallion, and chili, toss to combine and serve immediately.

Editor's Note

Nutritional information does not include Chinese Barbecued Pork or All Purpose Curry Powder. For nutritional information on All Purpose Curry Powder, please follow the link above.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Calories 1127kcal (56%)

Calcium 127mg (13%)

Vitamin C 14mg (23%)

Vitamin A 85mcg RAE (3%)

Potassium 780mg

Magnesium 131mg

Protein 27g

Sugar 10g

Fiber 7g

Total Carbohydrate 156g