Singapore Fried Noodles
Serves: 4
Amos O'Hara
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
53
Sourness
33
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tbsp
Curry Powder1 tsp
Turmeric Powder3 cloves
Garlic (sliced)1 cup
Broccoli Floret1 cup
Cauliflower Florets2 tbsps
Water2 small
Carrot (peeled and shredded)1 large
EggDirections:
1
Place rice noodles in enough lukewarm water to cover
2
Let soak until soft, about 20 minutes
3
Drain, and set aside
4
Meanwhile, in a medium saute pan, heat 2 tablespoons vegetable oil over medium heat
5
Add curry and turmeric, and cook until fragrant, 1 to 2 minutes
6
Slowly add chicken stock; stir to combine
7
Remove from heat, and set aside
8
In a wok or large saute pan, heat 2 to 3 tablespoons vegetable oil over medium-high heat
9
Add onions, garlic, and shallots, and saute until just wilted, 1 to 2 minutes
10
Add broccoli and cauliflower, season with salt and pepper, and cook for about 1 minute
11
Add 2 tablespoons water; stir to combine
12
Add carrots, Napa cabbage, and chiles, and cook until the vegetables are al dente, about 2 minutes
13
Make a well in the bottom of the wok
14
Pour 1 tablespoon vegetable oil into center of the well
15
Add egg
16
Allow to set slightly, then scramble, and incorporate into the other ingredients
17
Add soaked noodles and curry-turmeric mixture to wok
18
Mix thoroughly to combine
19
Cook to heat through
20
Stir in sliced scallions
21
Season with salt and pepper
22
Transfer to serving platter
23
Garnish with cilantro sprigs
24
Serve with a spoonful of chile sauce
25
Serve immediately