Egg Roll House Singapore Fried Rice Noodles
 
2 tsp  curry powder
5 tsp  vegetable oil (divided)
1 tsp  salt
1 tsp  cream of coconut
1 quart  (4 cups) rice noodles (available at asian markets)
1/2 cup  cooked shrimp (cut into small cubes)
1/2 cup  cooked chicken (cut into small cubes)
1/2 cup  barbecued pork (cut into small cubes)
1/2 cup  thinly sliced spanish onion
1/4 cup  thinly sliced sliced green onions
1/4 cup  thinly sliced pea pods
1/4 cup  thinly sliced carrots
1/4 cup  thinly sliced green bell pepper
1/4 cup  bean sprouts
 
make curry first by combining curry powder, 1 teaspoon oil, salt and cream 
of coconut. set aside. steam noodles until soft, about 2 minutes. transfer 
noodles to hot wok and stir-fry with remaining 4 teaspoons vegetable oil 
until noodles just start to brown and crisp, about 1 minute. to the hot 
wok, add shrimp, chicken, pork, spanish onion, green onions, pea pods, 
carrots, bell pepper and bean sprouts. stir together until just heated 
through, about 2 to 3 minutes. add reserved curry sauce and mix well 
cooking about 1 minute. total cooking time in wok after adding shrimp and 
other ingredients should be no more than 3 to 4 minutes. makes 2 servings. 
 
>from the journal sentinel 
 
alan toy 
egg roll house, 1507 s. 108th st., west allis 
 
-- 
(ID: 13635) Mirror: rec.food.recipes: Sun, Mar 30, 2003


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