Singapore Style Fried Noodles

Name: Singapore Style Fried Noodles
Total time: 1800 s
Yield: 2 people
Cuisine: American
Ingredients: 1 pack Rice Noodle; 8 ounce Pork; 5 ounce Egg; 2 ounce Carrot; 2 ounce Red Pepper; 2 ounce Green Pepper; 5 ounce Cabbage; 1 ounce Dry Mushroom; Salt; Soy Sauce; Black Pepper; 1 ounce Curry Paste

TonyHomeCook @cook_111130528

I thought of being in Singapore after I ate it. It’s a fun dish to try.

The most key element of this dish is a little touch of curry. I ate it a lot of times before. After making it on my own, I suddenly find it familiar but quite exotic at the same time.

Referenced from my personal recipe site: https://recipes.zhibin.dev/singapore-style-fried-noodles/

I thought of being in Singapore after I ate it. It’s a fun dish to try.

The most key element of this dish is a little touch of curry. I ate it a lot of times before. After making it on my own, I suddenly find it familiar but quite exotic at the same time.

Referenced from my personal recipe site: https://recipes.zhibin.dev/singapore-style-fried-noodles/

TonyHomeCook @cook_111130528

I thought of being in Singapore after I ate it. It’s a fun dish to try.

The most key element of this dish is a little touch of curry. I ate it a lot of times before. After making it on my own, I suddenly find it familiar but quite exotic at the same time.

Referenced from my personal recipe site: https://recipes.zhibin.dev/singapore-style-fried-noodles/

I thought of being in Singapore after I ate it. It’s a fun dish to try.

The most key element of this dish is a little touch of curry. I ate it a lot of times before. After making it on my own, I suddenly find it familiar but quite exotic at the same time.

Referenced from my personal recipe site: https://recipes.zhibin.dev/singapore-style-fried-noodles/

Saved

Ingredients

30 mins

2 people

1 packRice Noodle
8 ouncePork
5 ounceEgg
2 ounceCarrot
2 ounceRed Pepper
2 ounceGreen Pepper
5 ounceCabbage
1 ounceDry Mushroom
Salt
Soy Sauce
Black Pepper
1 ounceCurry Paste

Saved

Steps

30 mins

1

Soak dry mushroom in hot water and let it sit for at least 20 minutes
2

Put dry rice noodle in boiling water for 1 minute
3

Take out the rice noodle and put it into a big bowl with a cover
4

Cover the bowl and let it rest for at least 30 minutes
5

Chop all the vegetables into thin slices
6

Slice pork thinly, add a little bit salt, soy sauce. Marinade
7

Put a frying pan on a high heat
8

Add 2 tablespoons of oil and add rice noodle to the wok, turn down the heat
9

Fry the rice noodle slowly for at least 2 minutes, until the edge turns crispy
10

Move the rice noodle back to a empty container
11

Empty the pan, put it on high heat
12

Add 1 tablespoon of oil and add the sliced pork, turn up the heat, fry it until it’s almost cooked with crispy edges
13

The wok should have a tiny bit of oil. Wring out the water from the mushroom.
14

Add the mushroom to the wok, turn up the heat and fry it until you smell the amazing mushroom fragrant. Take out the mushroom
15

Add 1 tablespoon of oil, add the eggs and fry them until they are cooked. Break down the eggs
16

Add all the vegetables one kind at a time
17

Add the fried pork slices to the wok, stir
18

Add the rice noodle to the wok, stir
19

Add the curry paste and 1 tablespoon of soy sauce to the wok, stir