Singapore Fried Noodles

READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • PREPARATION.
  • Boil noodles until cooked but still firm- 3 minutes.
  • Drain and rinse with cold water, then refrigerate.
  • Thaw shrimp and cut off tails.
  • Beat eggs and stir fry/scramble.
  • Set aside.
  • Blanch bean sprouts, water chestnuts and corn.
  • Set aside.
  • Slice onion and set aside.
  • Mix sauce ingredients in bowl and set aside.
  • STIR FRY.
  • Add 2 tbsp peanut oil to hot wok.
  • When oil begins to smoke, toss in garlic, ginger, shrimp& blanched vegetables.
  • Stir-fry on high heat for 2 minutes.
  • Add sauce and continue cooking about three minutes.
  • Remove to holding bowl.
  • Rinse wok and return to high heat.
  • When it is dry, reduce heat to medium and add remaining peanut oil.
  • Heat oil to moderate (don`t let it smoke).
  • Add curry powder, stirring to mix with oil.
  • Cook curry powder for about 30 seconds, making sure it doesn't burn.
  • Add noodles and toss to coat and heat them.
  • Add vegetables and toss together.
  • Turn heat down to low.
  • Slice tomatoes.
  • Add eggs and tomatoes and shrimp and mix together.
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