Ingredients for Singapore Stir Fried Noodles
- 8 oz dried noodles
- 2 large eggs
- Canola Oil
- Raw Shrimp
- 1 cup diced barbecued pork (recipe #229870)
- 1 cup diced celery
- Green Onion
- 1 tablespoon curry powder
- Stock
- 2 tablespoons soy sauce
- 1 cup bean sprouts
- 2 tablespoons chopped cilantro
- Black Pepper
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How to Make Singapore Stir Fried Noodles
- Cover 8 oz dried noodles with warm water and soak until soft, about 15 minutes. Drain and set aside.
- Heat nonstick skillet over medium heat. Pour in 2 large eggs and swirl to form a thin layer on the bottom.
- Flip eggs and cook the other side briefly. Cut omelette into thin strips and set aside.
- Heat 2 teaspoons oil in a large nonstick skillet or wok over high heat.
- Add 1 lb shrimp and stir-fry for 1 minute.
- Add 1 cup diced barbecued pork (recipe #229870) and 1 cup diced celery and stir-fry for 1 minute.
- Remove from heat and stir in 2 tablespoons chopped green onions and the egg strips.
- Remove the mixture from the pan.
- Heat the remaining 2 teaspoons oil in the same pan over medium heat.
- Add 1 tablespoon curry powder and stir for 20 seconds.
- Add the noodles and toss well.
- Add 1/2 cup thickened stock (recipe #229869) and 2 tablespoons soy sauce. Stir to mix well.
- Cover and cook for 2 minutes.
- Add the shrimp and pork mixture, mix well, and cook over medium-high heat until the moisture is completely absorbed.
- Add 1 cup bean sprouts and toss to mix.
- Garnish with 2 tablespoons chopped cilantro and season with freshly ground pepper to taste.
- Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
16g
Fat
10g
Carbs
15g
