Recipe Archives->Asian Sea->Singapore Noodles

 
Singapore Noodles
Yield: 4 servings

6 oz medium rice stick noodles
2 tb soy sauce
2 tb oyster sauce
2 tb rice wine vinegar
2 tb liquid honey
1/2 ts hot chili paste
1 tb vegetable oil
1 tb curry powder
1 tb minced ginger root
3 cloves garlic, minced
1 c 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 c  bean sprouts
1/4 c 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.

Printable version: singapore-noodles.txt.