SINGAPORE MEI FUN

Singapore Mei Fun image

Provided by barbara lentz

Categories Pasta

Time 45m

Number Of Ingredients 19

8 oz rice sticks
3 large eggs
2 tsp sesame oil
2 Tbsp curry powder
5 Tbsp canola oil
8 oz medium shrimp peeled and deveined
4 oz each pork tenderloin and chicken breast thinly sliced
1 Tbsp ginger grated
3 clove garlic minced
2 chili peppers seeded and minced
1 each yellow and red bell pepper thinly sliced
1 medium onion julienne
12 scallions thinly sliced
1 1/2 c bean sprouts
1/2 c chicken broth
3 Tbsp soy sauce
2 Tbsp dry sherry
1/4 c brown sugar
fresh cilantro chopped for garnish

Steps:

1. Bring a large pot of water to a boil. Remove from heat and drop in the rice noodles. Let set about 4 minutes. Drain and rinse under cold water. Let sit and air dry for 30 minutes.
2. Whisk the eggs with 1 tbsp curry powder and the sesame oil. Add a little oil to a large skillet or wok. Scramble the eggs until cook remove from pan and set aside.
3. add more oil and cook the shrimp for about 1 minute. Remove and set aside. Add more oil and cook the chicken and pork for 2 minutes. Remove and set aside.
4. add more oil to skillet. Add the ginger, garlic, chilies and remaining curry powder. Stir fry until fragrant. Add the onions and bell peppers and stir fry 1 minutes.
5. Add the scallions, bean sprouts and noodles. Cook and stir for 1 minute. Add the meat and shrimp back to pan. Mix the chicken broth, soy sauce, dry sherry and brown sugar. Pour over noodles. cook 1 minutes. Add the scrambled eggs. Serve garnished with cilantro