A big thank you to Winnie Leung, owner of Winnie’s Oriental Garden! Winnie made Singapore Rice Noodles to delight our palates. This dish is low on fat, high on flavor, and took only 20 minutes to prepare with meats prepared ahead (ever wonder what to do with those leftovers?). Folks from all over the library followed their noses into this demonstration!
Singapore Rice Noodles
Thin Rice Noodles
Roast Pork, Shrimp, and Chicken
1-2 Eggs
1/2 Medium Onion
Ginger (2-3 slices of fresh ginger, smashed)
1/2 Green or Red Bell Pepper
Scallions
Bean Sprouts
2 tablespoons vegetable oil
1/2 teaspoon curry powder
1/4 teaspoon sugar
1/4 teaspoon salt
Soak the rice noodles in cold water for about 30 minutes. Lightly scramble your eggs; set aside.
Heat 2 tablespoons vegetable oil in a saute pan or wok. Saute onions, ginger, and bell pepper. Add meat and stir.
Drain noodles. Add to meat and vegetables and saute. Add scallions.
Add curry powder, sugar, salt. Saute, mixing very thoroughly. Add scrambled eggs and bean sprouts.
Add hot peppers, if desired.
