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Singapore Rice Noodles
Nb persons: 4
Yield:
Preparation time: 1 hour
Total time:
Source:
| Main Dish | |
| 6 oz | rice stick, (rice vermicelli) noddles |
| 1 | egg, well beaten |
| 1/4 tsp | sesame oil |
| 1 | carrot, cut into fine julienne |
| 1 medium | onion, cut into wedges |
| 1 Tbs | water |
| 2 cup | bean sprouts |
| 6 oz | Chinese barbecued pork, cut into matchstick |
| 1/4 tsp | sugar |
| 1 tsp | soy sauce |
| 2 large | garlic cloves, chopped |
| 1 Tbs | finely chopped fresh ginger |
| 1 lg. | green onion, shredded |
| 1 Tbs | toasted sesame seeds |
| Seasoning Liquid | |
| 1/2 cup | chicken stock |
| 1/4 cup | dry sherry |
| 2 Tbs | soy sauce |
| 2 Tbs | curry powder |
| 2 tsp | sugar |
| 1 tsp | salt |
| Marinated Shrimp | |
| 1/2 lb | raw shrimp |
| 1/4 tsp | salt |
| 1/8 tsp | sugar |
| 1/8 tsp | white pepper |
| 1 1/2 tsp | dry sherry |
| 1/2 tsp | sesame oil |
| 1/2 tsp | potato or cornstarch |
Main Dish
1 Pour boiling water over noodles for 30 sec.; drain & untangle. Beat egg with sesame oil. Stir-fry egg, put on plate & shred. Cook carrot & onion for a few sec, add water, cover for 1-2 minutes & set aside. Stir-fry sprouts for 30 sec & set aside w/ carrots. Stir-fry pork, sugar & soy for a few sec, set aside w/ carrots. Stir-fry garlic, ginger & shrimp. Return carrots, etc., to wok. Pour seasoning liquid into wok. Place noodles on top, cover & steam for 1 minute. Toss to combine. Add green onions & toss. Transfer to serving platter & garnish with sesame seeds & egg shreds.
Seasoning Liquid
1 Combine all ingredients for seasoning liquid.
Marinated Shrimp
1 Combine Shrimp and marinade in bowl. Marinade for 30 minutes or up to 6 hours, covered in refrigerator.
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