SING CHOW MAI FUN (Singapore Fried Rice Noodles) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: INGREDIENTS:
4 dried (soaked to soften then drained)
or fresh shiitake mushrooms finely julienned
12 oz of fine dry rice vermicelli (soaked to soften then drained and set aside)
2 stalks celery, sliced very thinly
1 medium sweet onion, sliced very thin
1 c bean sprouts, rinsed and drained
8 green onions, root end trimmed, cut into 2-inch pieces
1 # shrimp, peeled and deveined
1 # char siu, roast port or chicken , thinly julienned
4 T vegetable oil
2 cloves garlic, minced
1 T thai ginger (galagan) very thin strips
3 T oyster sauce
FOR SAUCE:
2T vegetable oil
3 T curry powder
2 cloves garlic, minced
1 T ginger minced
1 c chicken broth
4 T soy sauce
4 t coconut or palm sugar
2 t Thai roasted chili paste
2 T vegetable oil
GARNISH:
5 sprigs cilantro (cleaned and roughly chopped)
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Directions: |
Directions:Put 2 T oil in small pan over medium heat. Add curry powder, minced ginger and garlic, saute until fragrant. Add chicken broth, soy sauce, sugar, and chili paste. Stir to combine then cover and cook for 5 minutes. Remove pan from heat and set aside.
Heat 2 T oil in large wok over high heat. Add the remaining garlic and ginger, and stir-fry until the garlic starts to become golden. Add in the celery, onion, pepper, sprouts, green onions, and mushrooms. Cook 3 minutes, and vegetables start to soften. Set vegetables aside. Heat 2 T oil in wok over high heat. Add stir-fry shrimp til pink. Add char siu and allow to heat. Add noodles, cooked vegetables, sauce and oyster sauce. With all ingredients in the wok stir to coat noodles evenly with sauce. Serve hot. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
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