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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Singapore Noodles Recipe

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This recipe for Singapore Noodles is from The Welch Family Tree (with Branches and Friends), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1# Dry vermicelli pasta
2 Skinless, boneless chicken breast, cut into strips
2 Butterfly pork chops, thinly sliced
2 Cloves garlic, crushed
3 Tbs vegetable oil
1/2 Onion, thinly sliced 
2 Carrots, thinly sliced
2 Stalks celery, thinly sliced
6 oz Pkg frozen shrimp, thawed
1 C Bean sprouts
2 Tbs Soy sauce
1-2 TBS Oyster sauce
1-3 TBS Curry powder (to taste)
¼ C Water or broth
Chives for garnishing
Directions:
Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, set aside and keep covered.
In a deep skillet or fry pan, brown chicken, pork and garlic in the oil over medium-heat.
Reduce heat to medium-low, and add the onion, carrots and water; cover and steam for 5 minutes. Stir in celery and shrimp. Cover and steam for 2 minutes.
Mix in the bean sprouts, curry powder, oyster sauce and soy sauce; stir together until blended and hot, 4 to 5 minutes. Toss with noodles and serve with the option of hot pepper sauce and soy sauce as condiments.

 

 

 

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