"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Singapore Noodles Recipe

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This recipe for Singapore Noodles, by , is from The Welch Family Tree (with Branches and Friends), one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Robin Welch Lundy


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)
C Water or broth
Chives for garnishing

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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