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Singapore Noodles
Yield: 4 servings

6 oz medium rice stick noodles
2 tb soy sauce
2 tb oyster sauce
2 tb rice wine vinegar
2 tb liquid honey
1/2 ts hot chili paste
1 tb vegetable oil
1 tb curry powder
1 tb minced ginger root
3 cloves garlic, minced
1 c finely sliced leeks
1 sweet red pepper, chopped
1 green pepper, chopped
8 oz lean pork, cut into thin strips
8 oz shrimp, peeled and deveined
3 c bean sprouts
1/4 c chopped fresh coriander, as garnish

In bowl, pour boiling water over noodles, let stand for 10 minutes.
Drain. Meanwhile, whisk together soy sauce, oyster sauce, vinegar,
honey and chili paste, set sauce aside. In wok or large deep skillet,
heat oil over medium-high heat, stir-fry curry, ginger and garlic
for 30 seconds. Add leeks and red and green peppers, stir-fry for
1 minute. Add pork and shrimp, stir-fry for 4 minutes or until
shrimp are pink. Add noodles, sauce and bean sprouts, gently toss
to combine. Stir-fry for 5 minutes or until noodles are heated
through. Garnish with coriander.


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15 of 22 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Very tasty, lots of compliments, December 7, 2004 - 10:25 AM
Reviewer: Skay from Lully, Switzerland
This is a very good basic recipe for Singapore noodles. I used tofu (cubed and marinated in soy sauce) instead of pork. Next time, I would fry the tofu separately, as it is too delicate to do with the other ingredients. I would also do this even when using pork.

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8 of 14 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Nice and Spicy, September 21, 2005 - 08:43 PM
Reviewer: Hazel from Newfoundland, Canada
When using pork, I grilled my boneless pork chops first and then sliced them very thin and added them to the recipe. This worked out very well.

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