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Singapore Noodles rec.food.recipes/Mr. Robin Cowdrey/1998 Yield: 4 servings
6 oz medium rice stick noodles 2 tbsp soy sauce 2 tbsp oyster sauce 2 tbsp rice wine vinegar 2 tbsp liquid honey 1/2 tsp hot chili paste 1 tbsp vegetable oil 1 tbsp curry powder 1 tbsp minced ginger root 3 cloves garlic; minced 1 cup finely sliced leeks 1 sweet red pepper; chopped 1 green pepper; chopped 8 oz lean pork; cut into thin strips 8 oz shrimp; peeled and deveined 3 cups bean sprouts 1/4 cup chopped fresh coriander; as garnish
In bowl, pour boiling water over noodles; let stand for 10 minutes. Drain.
Meanwhile, whisk together soy sauce, oyster sauce, vinegar, honey and chili paste; set sauce aside.
In wok or large deep skillet, heat oil over medium-high heat; stir-fry curry, ginger and garlic for 30 seconds.
Add leeks and red and green peppers; stir-fry for 1 minute.
Add pork and shrimp; stir-fry for 4 minutes or until shrimp are pink.
Add noodles, sauce and bean sprouts; gently toss to combine. Stir-fry for 5 minutes or until noodles are heated through. Garnish with coriander.
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