SINGAPORE NOODLES

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A quick, easy, versatile recipe. Use spaghettini noodles or vermicilli but not rice noodles. I use the Oxo chicken soup base packets for this recipe.

Provided by Ranikabani

Categories     Asian

Time 25m

Yield 1 serving dish of noodles, 4-6 serving(s)

Number Of Ingredients 18

250 g noodles (spaghettini or any fine noodles)
vegetable oil (for frying)
3 garlic cloves, crushed
1 teaspoon ginger powder
1 tablespoon sugar
4 green onions, sliced diagonally
6 -8 shrimp (optional)
1 chicken breast, thinly sliced (optional)
12 snow peas
6 mushrooms, finely sliced
1/2 red pepper, finely sliced
1 -2 teaspoon curry powder
1 tablespoon chicken base
3/4 cup water
2 tablespoons fish sauce (or oyster sauce)
2 tablespoons dry wine
1 tablespoon cornstarch (or flour)
2 tablespoons sesame seed oil

Steps:

  • Cook pasta and drain.
  • In a bowl, mix the chicken base, water, fish sauce, sesame oil, sugar, wine and cornstarch.
  • In a frying pan, fry garlic and green onions with ginger powder for a minute or two.
  • Add the veggies and mushrooms and stir on medium heat for a minute or two.
  • Add the shrimp/meat if you choose to make it a non-veg dish.
  • Cook until shrimp/meat is cooked.
  • Take it off the heat.
  • In a roasting pan put the noodles and the veggies together.
  • Pour the liquid in the bowl over it.
  • Put the roasting pan on the stove and over medium heat give it a good stir and turn off heat.

Nutrition Facts : Calories 379.3, Fat 9.9, SaturatedFat 1.8, Cholesterol 52.5, Sodium 739.2, Carbohydrate 55.9, Fiber 3.6, Sugar 6.8, Protein 11.2

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