[CH] Singapore Rice Noodles
Doug Irvine (dougandmarie@home.com)
Fri, 10 Dec 1999 20:26:48 -0800
Here is one that I did tonight, after finding this recipe for very tame
rice noodles...looked it over, and I figured that anything I did to it
would be an improvement...so, here is the big improvement....word of
caution: do not soak the rice sticks for any longer than ten minutes,
and maybe that is too long. Recipe called for half an hour! Ya dont want
rice mush, if you did, it would be congee! so, here goes:
8 ozs rice sticks, soaked in hot water, then drained, and oiled
8-12 ozs fresh raw shrimp, peeled and deveined(prawns)
1 tbls or a little more, peanut oil
3 cloves garlic, skinned and finely chopped
3 green onions(scallions) half inch chop
2 tbls minced fresh ginger
1 tbls good Madras curry powder
1 baseball size white onion, cut into 8ths
1 small carrot , shredded
1 red bell pepper, cut into strips
2 habs, cut into strips
1 jalapeno, cut into strips
6 ozs of bean sprouts
6 ozs snow peas, cut in half
1 cup chicken stock
1 tbls dark soy sauce
1 tbls light soy sauce
2 tbls dry sherry
1 tsp, or more of corn starch
Soak rice sticks in hot water, check after five minutes, ten min.max.
Heat wok to HOT, add oil, then add garlic, green onions, ginger, hot
peppers, and stir fry this until fragrant, add the curry powder, then
add all remaining veggies, stir fry for about 2 minutes and add the
prawns....stir in the stock mixture, stir fry until prawns start to turn
pink, then add the bean sprouts, noodles and the snow peas....keep
tossing this with the wok paddle, sprinkle with sesame oil, and taste
for heat....I had to add powdered chile, a mix of Calvin's and Jim's
smoked hab, to add the amouint of heat we desired...probably should have
chopped in three or four habs, instead of two....it was very good,
notwithstanding, and it is so easy to add the heat later, at the table!
Served egg rolls with this and nothing else...it is a meal unto itself,
but be careful with the rice noodles. Cheers, Doug in BC