Recipe: Singapore Noodles (stir fry) for Penny

Singapore Noodles
Source: Joseph Lee
Fat's Asia Bistro & Dim Sum Bar

5 oz. cooked rice stick
1 oz red bell pepper, julienned
1 oz green bell pepper, julienned
1 oz scallion whites
1 oz onions, sliced
3 oz BBQ pork
3 oz shrimp, 70-90 rock shrimp
2 tbsp. curry powder
1/4 tsp. salt
1/8 tsp. sesame seed oil
2 oz scrambled egg

Cook bell peppers, onion, BBQ pork, and shrimp in hot oil. Drain and hold. Scramble egg and then add curry powder, salt, and the remaining ingredients. Stir fry quickly and serve.

s i n g a p o r e n o o d l e s
(This recipe is the spicy one)

fine egg noodles
dried veggies (eg: surprise peas, beans, carrots)
a few dried chinese mushrooms
garlic, finely chopped
onion, chopped
a chopped fresh chilli or some harissa
dried shrimps
1 tbsp sesame oil
soy oil
curry powder
soy sauce

Soak the dried mushrooms about half an hour in advance. Boil some water and throw in the noodles, dried veggies and dried shrimps. Cook until the noodles are al dente, then drain and rinse with a bit of cold water and mix in the sesame oil. Fry the onion, garlic and chilli in the soy oil, then add a generous amount of curry power and fry for a tad longer. Pull the mushrooms out of their soaking water and toss in. Then throw in all the other ingredients, a good dose of soy sauce and a bit of the mushroom soaking water. Toss around until everything is hot and well mixed in (this bit's much easier in a wok).