Singapore Stir-Fried Rice Stick Noodles

Course : Curry
Serves: 4
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6 medium dried Chinese black mushrooms
1/2 pound rice stick noodles -- (about 1/16-inch thick)
3 tablespoons peanut or corn oil
2 piece quarter-size slices fresh ginger
1/2 teaspoon salt
1/2 pound medium shrimp -- shelled and deveined
1 whole chicken breast -- skinned, boned and cut into shreds
1/4 pound Chinese barbecued pork -- cut into match stick strips
1 small onion -- cut lengthwise into thin slices
1 stalk celery -- cut into diagonal thin slices
1/4 pound fresh snow peas -- stems removed and julienne
1/2 medium green bell pepper -- seeded and thinly sliced
2 medium green onions -- cut into 1 1/2-inch lengths
1 tablespoon Indian madras-style curry powder -- (up to 2)
1 teaspoon sugar
1 tablespoon dark soy sauce
1 tablespoon light soy sauce -- or more if needed
4 tablespoons chicken stock -- or more if needed.

Preparation / Directions:

In this popular Cantonese teahouse specialty, the rice noodles are permeated with an aromatic infusion of curry spices and herbs, seasonings borrowed from Indian and Malay cooking-- both cuisines are indigenous to Singapore. Cover mushrooms with warm water. When soft and pliable, remove and squeeze dry. Cut off and discard stems. Cut caps into thin slices. Bring a large pot of water to a boil. Add noodles; using chopsticks, stir and loosen noodles. When soft and pliable, about 30 seconds, drain them into a colander. Cover and let cool. Preheat wok until hot. Add 2 tablespoons of the oil, 1 slice of the ginger, the chicken, shrimp and pork; stir-fry until shrimp and chicken feel firm to the touch, about 1 minute. Remove and set aside. Pick out and discard ginger. To hot wok add remaining oil, ginger and salt, crushing ginger against sides of wok. When oil is hot, toss in onions, celery, snow peas, mushrooms, bell pepper and green onion; stir- fry until tender and crisp (1 to 2 minutes). Push vegetables to side of wok. Add curry powder to center of wok and lightly sauté for 10 seconds. Then add sugar, soy sauce and chicken stock. Mix. Add noodles; combine, with vegetables by using chopsticks, to lift, shake and separate strands of noodles, until they are evenly coated with sauce, moist but not wet and begin to cling to each other. (Add more chicken stock if noodles seem too dry). Return meat mix mixture, taste for seasoning. Toss to heat through. Joyce Jue writing in the San Francisco Chronicle, 8/7/91.

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