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Singapore Street Noodles Recipe

   
 

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     Singapore Street Noodles

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
1/4 lb thin rice stick noodles
1 red bell pepper
2 cups shredded Napa cabbage
2 carrots
2 green onions
3 ts minced ginger
1/4 cup chicken broth
1/2 brown sugar
1/2 tsp salt
 
1/4 tsp pepper
4 TB oil (canola, veg, etc)
1 1/2 TB curry powder

Instructions
Soak the rice noodles in warm water for 15 - 20 minutes, or until they have softened. Drain the noodles in a colander. Prepare the remainder of the ingredients while the noodles are soaking.
Clean all the vegetables. Cut the red bell pepper in half, remove the seeds and cut into thin strips. Shred the Napa cabbage. Peel the carrots and cut into thin slices. Cut the green onion into thin slices. Mince the ginger.
Prepare the sauce by whisking together the water or chicken broth with the brown sugar and salt and pepper. Set aside.
Heat 2 tablespoons oil in the wok. When the oil is hot, add the curry powder. Stir-fry for about 30 seconds, then add the ginger and stir-fry until the ginger is aromatic. Stir-fry the vegetables, beginning with the carrot, then adding the red bell pepper, and the Napa cabbage. Stir-fry for about 20 seconds and then add the noodles. Stir in the green onions. Pour the sauce over, tossing the ingredients so that they are absorbed with the sauce. Add a bit more water or chicken broth if the mixture becomes too dry. Taste and adjust the seasoning , adding more sugar, salt, pepper or curry powder as desired. Cook until the sauce is absorbed. Serve hot.
Serving Suggestions
can add chicken or/and shrimp if desired


Originally Submitted
6/2/2013





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