Restaurant Recipes

Ho Ho's Chinese Restaurant Singapore Noodles

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Yield: 2 servings


  • 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


  1. Soak rice stick noodles in boiling water for 5 to 10 minutes; drain and rinse in cold water. Set aside.
  2. 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.
  3. Add oil, jalapeno pepper and garlic. Stir-fry a couple of seconds.
  4. Add shrimp, pork, bell pepper, onion and bean sprouts and cook, stirring, 15 seconds.
  5. Add rice stick noodles and cook, stirring constantly, until well mixed and noodles are heated through, 1 to 2 minutes.
  6. Add seasonings and stir until mixture is golden brown and the aroma is strong.
  7. Serve immediately.


Dried rice stick noodles are available at Oriental grocery stores.


Ho Ho's Chinese Restaurant, Milwaukee, Wisconsin

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