Singapore Noodles
Chinese, Pork, Poultry, Seafood
Ingredients
6 oz rice sticks, rice vermicelli
4 oz boneless and skinless chicken breast, cut into thin strips
½ cup Chinese Char Siu or sausage, finely sliced or shredded
½ teaspoon cornstarch
2 tablespoons oil
2 cloves garlic, minced
4 oz onion (1/2)
2 oz red bell pepper
6 oz shelled and deveined shrimp
2 eggs, lightly beaten
6 oz bean sprout (170 g)
3 stalks scallion, cut into two-inch lengths
Sauce:
2 tablespoon fish or oyster sauce
¾ tablespoons curry powder
2 tablespoons soy sauce
1 tbsp chinese wine
1 tsp sugar
¾ cup water
Directions
Soak the rice sticks (rice vermicelli) in warm water, for about 20-30 minutes, or until they become soft. Strain in a colander.
Coat the chicken with the cornstarch. Set aside.
Mix all the ingredients for the Sauce in a small bowl. Set aside.
Heat the oil in a wok or skillet over high heat.
Add the garlic, onion, bell peppers and stir fry until aromatic.
Add the chicken, char siu/sausage, and shrimp, and stir-fry until the shrimp change color.
Add the rice sticks, stir to combine well with all the ingredients, for 1 minute.
Use the spatula to push the noodles to one side of the wok or skillet.
Add the eggs and let cook for about 1 minute or until the bottom sets. Fold the noodles over the eggs, and then add in the Sauce.
Stir continuously until everything is well combined.
Turn off the heat and serve the noodles immediately.
Nutrition
Calories 355 kcal
Saturated Fat 13g
Cholesterol 414mg
Sodium 1963mg
Potassium 804mg
Carbohydrates 94g
Fiber 6g
Protein 44g
Calcium 234mg
Iron 6.8mg