Easy Singapore Noodles (星洲炒米粉)

omnivorescookbook.com

Mike Scott

I’m retired and have been cooking since I was 12. I love all kinds of food and will try most anything.

4 oz (110 g) dried rice noodles

(Optional) chopped cilantro for garnish

subheading: Sauce:

2 tablespoons Shaoxing wine (or dry sherry)

1 tablespoon soy sauce

1 tablespoon curry powder (use 2 teaspoons for a less spicier dish)

1 teaspoon salt

½ teaspoon sesame oil

½ teaspoon sugar

⅛ teaspoon white pepper

subheading: Stir Fry:

2 tablespoons peanut oil (or vegetable oil)

2 large eggs , beaten

½ lb (225 g) shrimp, peeled and deveined

½ lb (225 g) ground meat (or sliced char siu, or sliced ham)

½ small onion , sliced

2 cloves garlic , minced

2 teaspoons minced ginger

1 bell pepper , thinly sliced

Directions at omnivorescookbook.com

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