Singapore Noodles With Shrimp
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Loading ...January 27, 2009
Ingredients:
1 pkg. very thin dried rice noodles
4 tbsp. vegetable oil
2 tsp. ginger, minced
1 tsp. garlic, minced
1/3 cup water chestnuts, julienned
1/2 cup celery, julienned
1/2 cup carrots, julienned
2 scallions, sliced
2 tbsp. curry powder
8 large shrimp, peeled, deveined and quartered
2 tbsp. oyster sauce
Preparation
Method:
1. Soak the noodles in warm water for one hour to soften. Remove the noodles and drain to dry.
2. In a wok or sauté pan, add 2 tbsp. vegetable oil and heat it until it is shimmering.
3. Add the ginger, garlic and the vegetables. Sauté for about three minutes. Remove from pan.
4. Reheat the wok/pan and add 1 tbsp. vegetable oil. Sauté the shrimp for 20 seconds, add the oyster sauce, curry powder and 1 tbsp. water. Remove from pan and reserve.
5. Wipe the wok/pan and add 1 tbsp. vegetable oil and heat. Add the noodles and stir-fry for 3-4 minutes until they are hot.
6. Add the shrimp mix, and stir to combine. Add the vegetables and combine. Turn out onto a platter.
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