Guest guest Posted September 20, 2006 Report Share Posted September 20, 2006 JONATHAN'S SINGAPORE NOODLES What is cheap street comfort food in asia somehow costs a lot of money in American restaurants. 1/2 pound thin rice noodles (aka " Rice Sticks " , " Rice vermicelli.) ½ onion chopped 3 cloves garlic, diced 1T ginger, diced 1T sugar about 6 large veggie shrimps (optional) or 6 pieces of baked tofu. 1/2c napa cabbage, julienned 1 red, green, or yellow pepper, julienned 1 carrots, julienned bean sprouts 1c vegetarian broth 1-2T curry powder equal amounts dark soy, light soy, maybe 3T each Julienned vegetables you have lying around, my favorites are listed above. Put aside Soak the rice noodles in warm water until soft but not mushy, drain. Put aside. Saute onion, garlic, ginger a few minutes. Add in curry powder. Add in veggie shrimp or baked tofu (optional) Add in sugar, and vegetables (napa cabbage, peppers etc). After a few minutes add in broth. Cook until almost all the liquid has been absorbed. Add in noodles to finish absorbing. Turn down heat, add in alternating dark and light soy sauces until desired saltiness is reached and it balances out the curry flavor. You can add in a tad of vegie oyster sauce if desired. Tell me how it turns out, Jonathan Kandell, Tucson AZ. This recipe presented under the Creative Commons license 2.5: non-commercial, modify but keep attribution (http:// creativecommons.org/licenses/by-nc-sa/2.5/). Quote Link to comment Share on other sites More sharing options...
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