Singapore Noodles

There are days where nothing makes you feel better than some hot noodles and a good movie. We, here, at Chic Darling love our Asian food, and are always on a quest to find new recipes.

This awesome recipe comes from Marc at No Recipes.

Ingredients:

5.5 ounces dried rice vermicelli (a.k.a. mai fun)

4 ounces small shrimp, peeled and deveined
4 ounces pork, cut into strips
2 teaspoon soy sauce
2 teaspoon Chinese rice wine
1 teaspoon corn starch

2 tablespoons curry powder
2 tablespoons fish sauce
1 tablespoon oyster sauce
3/4 cup chicken stock

2 eggs, lightly beaten

2 cloves of garlic, minced
1 tablespoon minced ginger
1/2 medium onion, sliced
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
8 ounce can of strip bamboo (julienned)
4 ounces bean sprouts
3 green onions, sliced thin

 

Instructions:

Soak the dried rice noodles in very hot tap water (about 140 degrees Fahrenheit) for 3 minutes. Be careful not to over-soak them or they will start sticking together and get mushy when you cook them. Start pulling the noodles apart as soon as they start softening. Rinse in cold water several times to prevent the noodles from absorbing too much water and to wash off excess starch.

Visit Marc to find the rest of the instructions.