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Singapore Noodles

Singapore Noodles

1/4 cup cooking oil

4-6 garlic cloves, minced

2 Tbsp slivered ginger strips (optional)

2 qts water

1 tbsp cooking oil

2 tsp salt

4-6 vermicelli nests (rice vermicelli worked great)

2 cups cooked pork, chicken, shrimp or beef, cut-up

1/3 cup slivered green onions

2 tsp crushed red pepper (may be halved)

1/4 cup oyster sauce

3 Tbsp curry powder

2 tsp soy sauce

Heat first amount of cooking oil in wok or frying pan.  Add garlic and

ginger.  Cook until tender.

Heat water, second amount of cooking oil and salt in a large uncovered

saucepan until boiling.  Add vermicelli.  Make sure nests are covered with

water.  Turn off heat and let stand.  

Add meat, green onion and red pepper to wok.  Stir-fry until hot.

Add oyster sauce, curry powder and soy sauce.  stir and toss well to mix

thoroughly.  Drain noodles.  Add and toss.  May be served now or cover and

place in 250F oven to hold until ready.  Makes 2 good sized plates if 4

nexts are used, 3 plates if 6 are used.

Source - Marni Tuttle
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