Singapore Noodles

1. 1

   If you are using fresh noodles, blanch them by boiling for three to five minutes in a large saucepan of water.

2. 2

   Boil dried noodles four to five minutes.

3. 3

   Drain noodles and set aside in a bowl of cold water.

4. 4

   Cut the bean curd into half-inch cubes.

5. 5

   Heat the oil for deep frying in a deep fat fryer or large wok until it almost smokes.

6. 6

   Deep-fry the bean curd in two batches for one to two minutes, until lightly browned.

7. 7

   Drain on paper towels.

8. 8

   In another wok or skillet, heat two teaspoons of the oil and add the eggs, sesame oil and salt.

9. 9

   When cooked the eggs should look like a thin flat pancake.

10. 10

    Remove from the pan, roll up the pancake and slice one-inch thick to form long strips.

11. 11

    Set aside.

12. 12

    Add the remaining oil to a wok or skillet.

13. 13

    Add garlic and stir-fry for 30 seconds.

14. 14

    Drain the noodles and add them to the pan with the rest of the ingredients.

15. 15

    Stir-fry until well mixed.

16. 16

    Add the egg strips and fried bean curd and stir-fry another three to four minutes until the bean curd is heated through.

17. 17

    Divide into two portions and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.