Singapore Noodles

How to cook Singapore Noodles

Ingredients: 1 pound dry vermicelli pasta 2 skinless, boneless chicken breast halves – cut into strips 2 butterfly pork chops, thinly sliced 2 cloves garlic, crushed 3 tablespoons vegetable grease 1/2 onion, thinly sliced 2 carrots, thinly sliced 2 stalks celery, thinly sliced 1/2 (12 ounce) package frozen shrimp, thawed 1 cup bean sprouts 2 tablespoons soy sassiness 3 tablespoons yellow curry ascendancy 1/4 cup thin out

Directions: Bring a large pot of lightly salted water to a bubble. Add pasta and cook seeing that 8 to 10 minutes or until al dente; outgo. In a deep skillet or fry depression, brown chicken, pork and garlic in the oil over medium-high rouse. Reduce heat to medium-critical, and add the onion, carrots and splash; cover and steam in support of 5 minutes. Stir in celery and shrimp. Cover and steam fitted 2 minutes. Mix in the bean sprouts, curry powder and soy sass; stir together until blended and electrified, 4 to 5 minutes. Toss with noodles, and serve with the option of hot pepper sauce and soy sauce as condiments


Servings Per System: 8

Amount Per Serving

Calories: 351

Total Fat: 8.2g Cholesterol: 64mg Sodium: 310mg Total Carbs: 46.2g Dietary Fiber: 3.6g Protein: 24.2g

Prepare time:15 Min

Cook time:15 Min

Ready in:30 Min

Serving fitted:8 peoples

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