Singapore Noodles

Ingredients

• Rice noodles

  Dry

  250g

• Dried Shrimp

  50g

• Chinese Cooking Wine - Shaohsing (shaoxing) Rice Cooking Wine 750ml

  Dry Chinese Cooking Wine

  ½ cup or 50g

• Garlic Oil - La Tourangelle Pan Asian Stir Fry Oil

  expeller-pressed safflower oil infused with stir fried onion, garlic and ginger flavors

  1 tablespoon or 100g

• Cabbage

  Chinese (pak-choi), raw

  100g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Curry powder

  Spices

  2 tsp or 4g

• Ginger root

  Raw

  1 tsp or 2g

• Chicken Stock

  Organic - Kirkland Signature

  1 cup or 240g

• Soy sauce

  Regular sodium, Shoyu

  3 tbsp or 48g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

Directions

1. Put the rice noodles into a bowl and cover with boiling water. Leave them to soak for 4 minutes and then drain them.
2. Soak the dried shrimp in the wine, then heat the oil in a wok and fry the Chinese leaf, baby corn and spring onions for a few minutes.
3. Add the curry powder and finely chipped ginger to the wok, and then the chicken stock and soy sauce. Pour in the shrimps, with their wine, and the drained, soaked noodles, tossing and shaking everything all together in the wok.
4. Finally, stir in the beansprouts and give a final toss, before turning out into a bowl and sprinkling with the coriander.

Similar Foods

• Singapore Noodles