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Singapore Street Noodles


Thursday, January 01, 2004
For the Singapore Sauce:
2 Tb White Vinegar
1/4 Cup Curry Powder, Madras
Turmeric pinch (optional)
1/4 Cup Lite Soy (Kikoman)
1 Cup Vegetarian Oyster Sauce
1/4 Cup Sriricha, Chili Sauce
1/4 Cup Ketchup

For the Singapore Street Noodle:
2 Gal Water
1 lb package Rice Sticks (available at Asian markets)
4 Tb Canola Oil
8 Oz Shrimp, medium size
8 Oz Chicken, julienne
1 Tb Garlic, chopped
1 Cup Cabbage, julienne
1/2 Cup Carrots, julienne
2 Medium Tomatoes, large dice
1 Cup Singapore Sauce
1 Bunch Scallion, green parts, cut 2 inch long
1/4 bunch Cilantro, rough chopped
1 tsp Sesame Oil
1/3 Cup Fried Shallots (optional, available at Asian markets)
1 Lime, quartered
Bring water to a rolling boil. Place Rice Sticks into boiling water for 2 min (just until soft), then drain into a colander.

Immediately rinse under rapid running HOT water for 1 min. Drain well (the noodle should still be slightly warm.) Toss with 2 Tb of Oil & set aside.

In a hot wok stir-fry Shrimp & Chicken with 2 Tb of Oil till just done (approx. 2 min).

Add Garlic, Cabbage, Carrots & Tomatoes and stir-fry for one minute. Add Rice Sticks Noodle & stir-fry for one minute. Add Singapore Sauce & stir-fry till all ingredients are well incorporated (approx. 2 min).

Add Scallions, Cilantro & Sesame Oil, toss briefly. Sprinkle Fried Shallots all over the noodles, then garnish with a Lime wedge.
Nutrition Facts:
Serves 4 as a light meal
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