Singapore Noodles
The World's most delicious food cake drink
#Singapore #Noodles
Fixings
SAUCE
2 tbsp soy sauce (Note 1)
2 tbsp Chinese cooking wine (Note 2)
2 1/2 tsp curry powder (hot or normal, Note 3)
1/2 tsp sugar
1/2 tsp white pepper (dark likewise alright)
Pan fried food
100g/3 oz dried rice vermicelli noodles (Note 4)
2 tbsp shelled nut oil , isolated
8-10 medium crude shrimp/prawns , shelled and deveined
2 eggs , beaten
1/2 medium onion , meagerly cut (yellow, dark colored or white)
4 garlic cloves , minced
1 tsp ginger , crisply ground
1/2 lb/250g Chinese grill pork (Burn Siu), daintily cut (Note 5)
1 glass red capsicum/chime pepper
2 tsp meagerly cut hot green pepper (change in accordance with taste, discretionary)
Guidelines
Join the Sauce fixings in a little bowl and blend.
Place rice vermicelli noodles in a substantial bowl loaded up with bubbled water and splash according to bundle directions. Deplete and put aside.
Warmth 1 tbsp of oil in a wok or substantial based broil dish over medium warmth. Include the shrimp/prawns, cook until simply cooked - around 2 1/2 to 3 minutes. Expel and put aside.
Include the egg and spread it out to make a thin omelet. When set, go through a spatula to move it, expel from the wok and cut (while still moved up).
Restore the wok to medium warmth and include the rest of the 1 tbsp of oil. Include the garlic, ginger and onion, cook for 2 minutes until onion is marginally mellowed.
Include capsicum and cook for 1 minute.
Include noodles and Sauce, give it a couple of hurls. At that point include the egg, pork, shrimp/prawns, chillies (if utilizing). Hurl until the sauce coats every one of the noodles and everything is warmed through - around 1 to 2 minutes.
#Singapore #Noodles
Fixings
SAUCE
2 tbsp soy sauce (Note 1)
2 tbsp Chinese cooking wine (Note 2)
2 1/2 tsp curry powder (hot or normal, Note 3)
1/2 tsp sugar
1/2 tsp white pepper (dark likewise alright)
Pan fried food
100g/3 oz dried rice vermicelli noodles (Note 4)
2 tbsp shelled nut oil , isolated
8-10 medium crude shrimp/prawns , shelled and deveined
2 eggs , beaten
1/2 medium onion , meagerly cut (yellow, dark colored or white)
4 garlic cloves , minced
1 tsp ginger , crisply ground
1/2 lb/250g Chinese grill pork (Burn Siu), daintily cut (Note 5)
1 glass red capsicum/chime pepper
2 tsp meagerly cut hot green pepper (change in accordance with taste, discretionary)
Guidelines
Join the Sauce fixings in a little bowl and blend.
Place rice vermicelli noodles in a substantial bowl loaded up with bubbled water and splash according to bundle directions. Deplete and put aside.
Warmth 1 tbsp of oil in a wok or substantial based broil dish over medium warmth. Include the shrimp/prawns, cook until simply cooked - around 2 1/2 to 3 minutes. Expel and put aside.
Include the egg and spread it out to make a thin omelet. When set, go through a spatula to move it, expel from the wok and cut (while still moved up).
Restore the wok to medium warmth and include the rest of the 1 tbsp of oil. Include the garlic, ginger and onion, cook for 2 minutes until onion is marginally mellowed.
Include capsicum and cook for 1 minute.
Include noodles and Sauce, give it a couple of hurls. At that point include the egg, pork, shrimp/prawns, chillies (if utilizing). Hurl until the sauce coats every one of the noodles and everything is warmed through - around 1 to 2 minutes.
