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July 2019

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Singapore StirFried Rice Stick Noodles Recipe

Singapore StirFried Rice Stick Noodles recipe and other chicken breast recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Singapore StirFried Rice Stick Noodles recipe  PDF


Stephen Ceideburg 6 Dried Chinese black
mushrooms 1/2 lb Rice stick noodles (about
1/16 inch thick) 3 tb Peanut or corn oil
2 Quarter size slices fresh
ginger 1/2 ts Salt
1/2 lb Medium shrimp, shelled and
deveined 1 Whole chicken breast,
skinned, boned and cut into shreds 1/4 lb Chinese barbecued pork, cut
into match stick strips 1 sm Onion, cut lengthwise into
thin slices 1 Stalk celery, cut into
diagonal thin slices 1/4 lb Fresh snow peas, stems
removed and julienned 1/2 Green bell pepper, seeded
and thinly sliced 2 Green onions, cut into 1
1/2 inch lengths 1 To 2 tablespoons Indian
Madras style curry powder 1 ts Sugar
1 tb Dark soy sauce
1 tb Light soy sauce, or more if
needed 4 tb Chicken stock, or more if
needed. In this popular Cantonese teahouse specialty, the rice noodles are permeated with an aromatic infusion of curry spices and herbs, seasonings borrowed from Indian and Malay cooking both cuisines are indigenous to Singapore. Cover mushrooms with warm water. When soft and pliable, remove and squeeze dry. Cut off and discard stems. Cut caps into thin slices. Bring a large pot of water to a boil. Add noodles using chopsticks, stir and loosen noodles. When soft and pliable, about 30 seconds, drain them into a colander. Cover and let cool. Preheat wok until hot. Add 2 tablespoons of the oil, 1 slice of the ginger, the chicken, shrimp and pork stir fry until shrimp and chicken feel firm to the touch, about 1 minute. Remove and set aside. Pick out and discard ginger. To hot wok add remaining oil, ginger and salt, crushing ginger against sides of wok. When oil is hot, toss in onions, celery, snow peas, mushrooms, bell pepper and green onion stir fry until tender and crisp (1 to 2 minutes). Push vegetables to side of wok. Add curry powder to center of wok and lightly saute for 10 seconds. Then add sugar, soy sauce and chicken stock. Mi . Add noodles combine,with vegetables by using chopsticks, to lift, shake and separate strands of noodles, until they are evenly coated with sauce, moist but not wet and begin to cling to each other. (Add more chicken stock if noodles seem too dry). Return meat mi mi ture, taste for seasoning. Toss to heat through. PER SERVING: 665 calories, 46 g protein, 61 g carbohydrate, 26 g fat (7 g saturated and amp 4, 151 mg cholesterol, 146 mg sodium, 5 g fiber. Joyce Jue writing in the San Francisco Chronicle, 8/7/91.

Singapore StirFried Rice Stick Noodles recipe and other chicken breast recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
514 people have voted
Last Reviewed on 2019-07-23



Tuesday, Jul 23 2019 Download & Print Singapore StirFried Rice Stick Noodles recipe  PDF   Chicken Breast recipes RSS   New

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