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Egg Roll House Singapore Fried Rice Noodles

Source of Recipe

Milwaukee Journal Sentinel Jan. 16/02


List of Ingredients


2 teaspoons curry powder
5 teaspoons vegetable oil (divided)
1 teaspoon salt
1 teaspoon cream of coconut
1 quart (4 cups) 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




Recipe

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. Makes 2 servings.