Singapore Noodles
!click stars to rate this recipe!
Equipment
- 1 wok or wok skillet
Ingredients
Stir-Fry
- 1 pound cooked pork loin (assorted cooked roast char siu pork, cooked roast chicken, or small cooked shrimp
- 1 onion (cut into slivers)
- 1/2 cup shredded carrot
- 4 ounces shredded bok choy or napa cabbage
- 6 scallions (shredded)
- 2 cups fresh bean sprouts
- 2 cloves garlic (minced)
- 1 tablespoon peanut oil
Eggs:
- 2 large eggs (lightly beaten)
- 1 tablespoon peanut oil
Noodles:
- 16 ounces fresh rice vermicelli noodles
Sauce:
- 2 tablespoons rice wine
- 3 tablespoons soy sauce
- 1/4 cup water
- 1 teaspoon chicken base or bouillon
- 2 teaspoons chili paste
- 2 tablespoons mild curry powder
- 1 tablespoon toasted sesame oil
Instructions
- Prep your vegetables and meats for the stir-fry.
- Scramble the eggs in the oil and chop when cooked; add to your meat prep.
- Place the rice noodles in a bowl and cover with very hot water (steaming) and let sit for one minute or until they are al dente (chewy and almost tender), then drain. Cut them if you like for easier handling.
- If you choose to use dried noodles those will need to sit longer, 1-2 changes of the hot water, until they start to soften.
- Stir up the sauce and keep nearby.
- Cook the vegetables in the oil until crisp-tender, then add everything else, and toss, cooking until all is heated and noodles are tender to your taste.
Notes
From the kitchen of palatablepastime.com
Nutrition
Calories: 764kcalCarbohydrates: 108gProtein: 37gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 153mgSodium: 1191mgPotassium: 868mgFiber: 6gSugar: 6gVitamin A: 3108IUVitamin C: 22mgCalcium: 114mgIron: 4mg
Tried this recipe?Let us know how it was!