Singapore Noodles are seasoned with yellowish curry powder available in Chinese restaurants. Learn how to make/prepare Singapoore Noodles by following this comfortable recipe.
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• Pound dry aside vermicelli pasta
• 2 Skinless, boneless chicken breast halves, cut down into strips
• 2 Butterfly pork chops, thinly sliced
• 1/2 Package frozen shrimp, thawed
• 2 Cloves garlic, mashed
• 2 Stalks celery, thinly chopped up
• 3 tbsp Vegetable oil
• 2 tbsp Soy sauce
• 3 tbsp Curry powder
• 1/2 Onion, thinly chopped up
• 2 Carrots, thinly chopped up
• 1 Cup bean sprouts
• 1/4 Cup water
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| • | Take a large pot containing lightly salted water.
| | • | Bring it to a boil.
| | • | Add pasta and cook for about 8 to 10 minutes.
| | • | Drain the water thoroughly.
| | • | Take a deep skillet, heat up oil and fry chicken, pork and garlic on medium-high heat.
| | • | Now reduce heat up to medium-low and add onion, carrots and water.
| | • | Cover and steam it for about 5 minutes.
| | • | Add celery and shrimp, stir well.
| | • | Cover and steam for about 2 minutes.
| | • | Mix bean sprouts, soy sauce and curry powder, stir together until blended and cook for 4 to 5 minutes.
| | • | Toss with noodles and serve up it.
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