Asian stir-fried noodles come from different ways to prepare. Most of them
use beef, chicken, and seafood. The
Singapore
stir-fried noodles is a popular dish sold on the streets of
Singapore. I
guess this is where the name comes from.
I also know curry powder is part of the sauce and gives this dish a
special taste different from other Asian stir-fried noodle dishes. Typically,
rice noodles are used to prepare this dish. The dried rice noodles are soaked in
warm water until the noodles are soft and pliable to cook. The fresh noodles
are soaked in water too, but for less time. I will make these stir-fried
noodles without any kind of meat or seafood today. This is the basic stir-fried
Singapore
noodles dish that I like to prepare in a hurry and use most of the frozen
vegetables that available to me. I like to make this dish when I have some left
over roasted chicken or grilled fish, but it still tastes wonderful by itself. Let’s
make this wonderful stir-fried rice noodles dish now.
Ingredients:
½ lb. fresh rice noodles
3 cups frozen vegetables
Sauce ingredients:
1 tsp sugar
1 tsp honey
1 tbs soy sauce
1 tsp oyster sauce
1 tbs curry powder
1 tsp cayenne pepper
Other ingredients:
2 garlic cloves, minced
1/2 cup white onions
2 tbs oil
Directions:
Soak fresh rice noodles in a pot of cold water for 15 minutes and drain.
Bring a pot of water to boil and blanch the frozen vegetables and then drain.
In a wok, heat oil over medium high heat. Add garlic and onions. Stir and
cook until fragrant.
Add noodles and half of the sauce ingredients. Stir
quickly to coat the noodles with sauce.
Add vegetables and the rest of the
sauce ingredients. Mix them well together.
Remove from heat and, if you like,
sprinkle with chopped green onions and cilantro. Serve.
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