Restaurant Recipes
Ho Ho's Chinese Restaurant Singapore Noodles
Yield: 2 servings
Ingredients
- 4 ounces dried rice stick noodles
- 1 tablespoon corn oil
- 1 jalapeno pepper with seeds, sliced
- 2 small cloves garlic, peeled and minced
- 4 ounces (1 cup) cooked small shrimp
- 4 ounces (1 cup) shredded barbecued pork
- 1/2 green or red bell pepper, seeded, cored and shredded
- 1 small Spanish onion, shredded
- 3 to 4 ounces fresh bean sprouts
- 1/2 teaspoon salt
- 3/4 teaspoon granulated sugar
- 3/4 teaspoon monosodium glutamate (optional)
- 1 1/4 teaspoons curry powder
Instructions
- Soak rice stick noodles in boiling water for 5 to 10 minutes; drain and rinse in cold water. Set aside.
- Put wok on top of stove over high heat and heat for 1 to 2 minutes or until a drop of water dropped into wok sizzles. If using electric wok, heat wok to 200 degrees F.
- Add oil, jalapeno pepper and garlic. Stir-fry a couple of seconds.
- Add shrimp, pork, bell pepper, onion and bean sprouts and cook, stirring, 15 seconds.
- Add rice stick noodles and cook, stirring constantly, until well mixed and noodles are heated through, 1 to 2 minutes.
- Add seasonings and stir until mixture is golden brown and the aroma is strong.
- Serve immediately.
Notes
Dried rice stick noodles are available at Oriental grocery stores.
Attribution
Ho Ho's Chinese Restaurant, Milwaukee, Wisconsin