Singapore Noodles

Serving: 4
Cooking level: Difficult

Ingredients:

• 1 cup fine dried noodles (rice sticks)
• 3  eggs
• 2 tbsp. curry powder
• 2 tsp. sesame oil
• 5 tbsp. vegetable oil
• 1 cup medium shrimp, shelled and deveined
• 1/2 cup boneless skinless chicken breasts, cut into 1/4 inch julienne
• 1 tablespoon minced fresh ginger
• 1 garlic clove, minced
• 1-2 fresh hot chili pepper, partly seeded and slivered
• 1⁄2 red bell pepper, cut into 1/4 inch julienne
• 1⁄2 green bell pepper, cut into 1/4 inch julienne
• 12 whole scallions, cut diagonally into 1 1/2 inch lengths
• 1 1⁄2 cups fresh bean sprouts or 1 1⁄2 cups shredded napa cabbage
• 1⁄2 cup chicken broth
• 3 tablespoons soy sauce
• 1 pinch salt
• 2 tablespoons chopped fresh cilantro

Method:

1. Boil water in a large pot and put rice noodles. Boil for 2 minutes till just tender.
2. Drain water and rinse noodles under cold water.
3. Set aside the noodles open and let it become dry for 1 hour.Toss occasionally.
4. After 1 hour, whisk together the eggs, 1/2 teaspoon of the curry powder, and entire sesame oil.
5. Heat 1/2 tbsp. vegetable oil in a thick base wok over medium high heat.
6. Pour in the egg mixture and immediately reduce the heat to low.
7. Scramble the eggs until just set; turn out onto a plate and reserve.
8. Return the skillet to moderately high heat and pour in 1/2 tablespoon of the oil.
9. Add the shrimp and stir fry until just barely cooked, about just 1 minute as they will cook more later.Remove the shrimp and reserve in a small bowl.
10. Return the skillet to moderately high heat and spoon in 1 tbsp. of the oil.
11. Add chicken and stir fry until just cooked, about 2 minute.Remove and reserve in a  bowl.
12. Place a large, heavy wok over high heat.When very hot, put 2 tablespoons of the oil.
13. Add the ginger, garlic, chilies, and the remaining curry powder.Stir fry until fragrant, about 30 seconds.
14. Add the red and green bell peppers and stir fry for 30 seconds.
15. Sprinkle on 2 tablespoons of water and cook until it boils away.
16. Push the ingredients to the sides of the wok and add the remaining 1 tablespoon oil.
17. Add the scallions, bean sprouts, and noodles and toss over high heat until very hot, about 30 seconds.
18. Pour in the chicken broth and bring to a boil.
19. Return the shrimp and chicken to the wok and add the soy sauce.
20. Toss well and add the salt and the reserved scrambled eggs.
21. Sprinkle on the cilantro and turn out onto a larger platter. Serve hot.

Share on Google Plus

About Unknown

At NaiveCook we are trying to build a community to discover a cook within everyone. We appreciate help and suggestions to help this community grow.