Love for Food

Singapore Fried Rice Noodles is one of my favorite things to order from the Chinese place. This past weekend I decided to try it myself. I asked my dad for the recipe and gave it a go. To me the best part about this dish is that the noodles are dry. You can really taste the noodles since they are not drenched in sauce. Even though they are called "Singapore" this dish is a Chinese dish, popular in the southern Cantonese part of the country. The noodles have a curry flavor and are combined with both pork and shrimp. Singapore might be referring to the type of curry used. The key to making this dish great is how you prepare the noodles. Because they are rice noodles you do not boil them like typical pasta. Simply soak the noodles in hot water for a couple of minutes. After soaking they will be ready to work with. I was happy to have another Chinese stir fry to spice up my usual rotation of chicken and broccoli etc. This dish is worth giving a shot if you love curry and rice noodles as much as I do. Ingredients: Serves Eight
4 c Rice vermicelli1/2 ts Chili paste1/4 c Cooked shrimp1/4 c Cooked porkPeanut oil for stir frying1/4 c Celery; slice 1/8"1/4 c Onion; dice 1/4"1/4 c Green onions-white part1/2 c Bean sprouts1/4 c Chicken stock1 1/2 tb Curry powder1/4 c Green onion- green part2 eggs, scrambled
Method:

• Soak rice vermicelli in hot water until softened. Drain and set aside.
• Heat wok. Add peanut oil and chili paste. Stir fry 1 minute until oil is aromatic.
• Add shrimp and pork. Stir fry 2 minutes and remove.
• Reheat wok. Add peanut oil, celery, onion, and white part of green onions. Stir fry 2 minutes.
• Add bean sprouts. Stir fry 2 minutes and remove.
• Reheat wok. Add peanut oil, noodles, chicken stock and curry powder. Stir fry 3 minutes until hot.
• Add pork, shrimp, celery, and onions, stir to mix and heat through.