Egg Roll House Singapore Fried Rice Noodles
CDKitchen https://www.cdkitchen.com
Serves/Makes: 2 | Ready In: < 30 minutes
Ingredients:
2 teaspoons curry powder
5 teaspoons vegetable oil (divided)
1 teaspoon salt
1 teaspoon cream of coconut
1 quart rice noodles (available at asian markets)
1/2 cup cooked shrimp (cut into small cubes)
1/2 cup cooked chicken (cut into small cubes)
1/2 cup barbecued pork (cut into small cubes)
1/2 cup thinly sliced Spanish onion
1/4 cup thinly sliced sliced green onions
1/4 cup thinly sliced pea pods
1/4 cup thinly sliced carrots
1/4 cup thinly sliced green bell pepper
1/4 cup bean sprouts
Directions:
Make curry first by combining curry powder, 1 teaspoon oil, salt and cream of coconut. Set aside.
Steam noodles until soft, about 2 minutes. Transfer noodles to hot wok and stir-fry with remaining 4 teaspoons vegetable oil until noodles just start to brown and crisp, about 1 minute.
To the hot wok, add shrimp, chicken, pork, Spanish onion, green onions, pea pods, carrots, bell pepper and bean sprouts. Stir together until just heated through, about 2 to 3 minutes. Add reserved curry sauce and mix well cooking about 1 minute.
Total cooking time in wok after adding shrimp and other ingredients should be no more than 3 to 4 minutes.
Recipe Location: https://www.cdkitchen.com/recipes/recs/514/Egg_Roll_House_Singapore_Fried_Rice_Noodles47172.shtml
Recipe ID: 2029
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