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Singapore Noodles
Ingredients
Sauce:
- ¼ cup low sodium chicken broth
- ¼ cup Maggi seasoning, or low sodium soy sauce
- 1 tsp sugar
- ¼ cup mushroom powder
- 2 Tbsp yellow curry powder
- 1 Tbsp turmeric powder
Ingredients:
- 1 14 oz package rice vermicelli noodles or pancit noodles, soak for 5 min in hot water
- 6 eggs, beaten
- ½ lb shrimp, peeled and deveined
- 1 cup BBQ pork (Char Siu), sliced
- 3 garlic cloves, chopped
- ½ onion, thinly sliced
- 1 red bell pepper, cut into strips
- ½ cup carrots, peeled, cut into 2 inches long and ¼ inch thick strips
- ½ cup garlic chives or green onions, cut into one inch pieces
- 1 cup bean sprouts
- 1 Tbsp sesame oil
Instructions
- Mix sauce ingredients together to create the sauce to pour over stir fry noodles.
- Pour hot water to cover the the noodles and let them soak for 5 minutes. Drain, and spread them out on pan rack.
- In a wok or large skillet on medium heat, first add oil and scramble eggs. Give it a toss for a minute. Push eggs aside and add shrimp. Cook shrimp until no longer pink, then add bbq pork. Remove meat and set aside on a plate.
- Add oil and cook garlic, onions and bell peppers for 3 minutes.
- Then add noodles to stir fry, separating them in process.
- Add sauce and carrots and toss well.
- Put meat back and cook everything for an additional 5 minutes, and right when it's done, add garlic chives and bean sprouts.
- Finish with sesame oil and toss well to mix everything together.
Nutrition
Serving: 1portion | Calories: 761kcal | Carbohydrates: 95g | Protein: 44g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 401mg | Sodium: 1321mg | Potassium: 818mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4214IU | Vitamin C: 48mg | Calcium: 147mg | Iron: 6mg
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