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
- sesame oil
Instructions
- Mix sauce ingredients together to create the sauce to pour over stir fry noodles.
- After soaking the noodles, lay them out on a pan rack, and spread them out so they don’t clump together. If using pancit or bean thread noodles, then 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. 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