Singapore Stir-Fried Rice Stick Noodles Recipe

Name: Singapore Stir-Fried Rice Stick Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 each mushrooms, black trumpet; 1/2 pound rice noodles; 3 tablespoons peanut oil; 1/2 teaspoon salt; 1/2 pound shrimp; 1 each chicken breasts; 1/4 pound pork barbecued; 1 small onions; 1/4 pound snow pea pods sliced; 1/2 each green bell peppers sliced; 2 each scallions, spring or green onions cut up; 1 teaspoon sugar; 1 tablespoon soy sauce, dark; 1 tablespoon soy sauce, light; 4 tablespoons chicken broth

Servings: persons

6 each mushrooms, black trumpet
1/2 pound rice noodles
3 tablespoons peanut oil
1/2 teaspoon salt
1/2 pound shrimp
1 each chicken breasts
1/4 pound pork barbecued
1 small onions
1/4 pound snow pea pods sliced
1/2 each green bell peppers sliced
2 each scallions, spring or green onions cut up
1 teaspoon sugar
1 tablespoon soy sauce, dark
1 tablespoon soy sauce, light
4 tablespoons chicken broth

1
Cover mushrooms with warm water.
2
When soft and pliable, remove and squeeze dry.
3
Cut off and discard stems.
4
Cut caps into thin slices.
5
Bring a large pot of water to a boil.
6
Add noodles; using chopsticks, stir and loosen noodles.
7
When soft and pliable, about 30 seconds, drain them into a colander.
8
Cover and let cool.
9
Preheat wok until hot.
10
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.
11
Remove and set aside.
12
Pick out and discard ginger.
13
To hot wok add remaining oil, ginger and salt, crushing ginger against sides of wok.
14
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).
15
Push vegetables to side of wok.
16
Add curry powder to center of wok and lightly saute for 10 seconds.
17
Then add sugar, soy sauce and chicken stock.
18
Mix.
19
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.

537

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 each mushrooms, black trumpet, 1/2 pound rice noodles, 3 tablespoons peanut oil, 1/2 teaspoon salt, and more.

Yes, Singapore Stir-Fried Rice Stick Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Singapore Stir-Fried Rice Stick Noodles

How did you like this recipe?

Frequently Asked Questions