Recipe for Singapore Rice Noodles
Ingredients
- 7 oz. of Rice Noodles
- 3 cups of Vegetable
- 1 ½ oz. of Shredded Chicken (marinated)
- 1/8 cup of Vegetable Oil
- 1 Egg (beaten)
- 1½ oz. of Onion (shredded)
- 1 oz. of Green Bell Peppers (shredded)
- 1 oz. of Red Bell Peppers (shredded)
- 2 oz. of Bean Sprout
- 1/2 tsp. of Salt
- 1/2 tsp. of Sugar
- 1 tbsp. of Curry Powder
- 1 tsp. of White Pepper
- 1 tsp. of Sesame Oil
Cooking Directions
MARINADE FOR SHREDDED CHICKEN
Salt (to taste)
1 tsp. of Egg Whites
1 tsp. of Water
1 tsp. of Egg Whites
1/2 tsp. of Corn Starch
1 tsp. of Vegetable Oil
Soak rice noodles in warm water for 2 hours. Drain noodles. Set aside on serving plate.
Prepare marinade for shredded chicken by mixing together all ingredients. Set aside. Heat wok over high flame until wok is hot.
Add 3 cups of vegetable oil and heat to about 260 F.
Add marinated chicken to wok. Stir-fry until completely cooked. Drain oil and discard. Set aside chicken. Pour in 1/8 c. of vegetable oil and beaten egg to wok and stir-fry until cooked
Add onion, green bell pepper, red bell pepper and bean sprouts and stir until cooked.
Add rice noodles, chicken, salt, sugar, and curry powder into wok. Stir and mix thoroughly.
Stir in sesame oil to wok. Remove and serve.
Singapore Rice Noodles Photos
by Pak101.com (few years ago!) / 3772 views