Rice Sticks -- Singapore Style |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 10 |
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A tasty side, you can enjoy this at home, a buffet, or a party of any kind! Ingredients:
1 oz dried chinese black mushrooms |
1 tbsp soy sauce |
4 fl oz water or chicken stock |
5 tbsp madras curry powder |
1 lb thin rice noodles (rice sticks) |
1 tbsp vegetable oil plus 2 fl oz |
3 eggs beaten |
4 scallions cut diagonally into thin shreds |
1 tbsp finely chopped garlic |
1 tbsp finely chopped fresh ginger root |
1 tsp salt |
8 oz small shrimp, peeled and deveined |
8 oz mung bean sprouts |
4 oz red bell pepper cut julienne |
4 oz cooked pork or chicken cut julienne |
Directions:
1. Soak the dried mushrooms in warm water until soft.
2. Remove the mushrooms from the water and squeeze them dry.
3. Cut off and discard the stems.
4. Cut the mushroom caps into julienne.
5. Mix together the soy sauce, water or stock, and curry powder.
6. Soak the noodles in warm, not hot, water until softened, about 20 minutes.
7. Drain.
8. Heat 1 tbsp oil in a wok or large sauté pan.
9. Add the egg and swirl it to cover the bottom of the pan in a thin layer.
10. As soon as the egg is set, remove it to a cutting board.
11. Cut into thin shreds.
12. Heat the rest of the oil in the same wok or pan until very hot.
13. Add the scallions, garlic, ginger, and salt.
14. Stir-fry for 1 minute.
15. Add the shrimp and stir-fry until the shrimp is about half cooked.
16. Add the bean sprouts, peppers, mushrooms, and meat.
17. Continue to stir-fry until the sprouts and peppers are cooked but still somewhat crisp.
18. Add the noodles and continue to stir-fry until the items are well mixed and hot.
19. Add the curry mixture.
20. Quickly stir and toss the mixture to distribute it evenly.
21. Continue to stir-fry until the liquid is absorbed.
22. Return the shredded omelet to the pan and toss to mix in.
23. Serve immediately.
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