Beer makes batters better, meat more tender, and sauces more flavorful.
Egg Roll House Singapore Fried Rice Noodles
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- #2029
serves/makes:
ready in:
under 30 minutes
under 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.
added by
AmandasMom971
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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