Subject: Singapore Rice Noodles
From: Robin Cowdrey <[email-masked]>
Date: Mon, 29 Apr 1996 18:26:09 GMT
Newsgroups: rec.food.recipes

You may use strips of pork tenderloin instead of the shrimp (or a
combination of the two), pasta of your choice instead of the ricevermicelli,
curry paste (any of Patak's are good) instead of curry powder.  I prefer a
lot more bean sprouts - use up to 4 cups.

SPICY SINGAPORE SHRIMP NOODLES

1/2 lb	rice vermicelli (rice stick)
1/2 lb	raw shrimp, peeled and deveined
1 T	oil
3	cloves garlic, finely chopped
1 T	minced gingerroot
3	green onions, finely chopped
1 T	curry powder
1	onion, cut into 8 wedges
1	carrot, grated
1	sweet red pepper, thinly sliced
1/4 lb	bean sprouts
1/4 lb	snow peas, trimmed
Sauce:
1/2 c	chicken stock
2 T	soy sauce
1 T	sugar
1 T	each sesame oil and rice wine
2 t	cornstarch

Soak vermicelli in hot water for 20 minutes or until softened.  Drain and
set aside.
Combine sauce ingredients; set aside
In wok, heat oil over medium-high heat; cook garlic, ginger and green
onions, stirring, for 20 seconds or until fragrant.  
Add curry powder; cook for 10 seconds.  Add onion, carrot and red pepper to
skillet; cook, stirring occasionally, for 3 to 4 minutes or until slightly
wilted.  Stir in shrimp.
Stir sauce and add to wok; bring to boil.  Cook for about 1 1/2 minutes or
just until shrimp turns pink.  Add bean sprouts, snow peas and noodles;
cook, tossing well, for about 2 minutes or until thoroughly heated.  Makes 4
servings.

Robin Cowdrey ([email-masked])
Edmonton, Alberta, Canada 
(403) 423-2555

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