Ho Ho's Restaurant Singapore Noodles
Source of Recipe: Ho Ho's Chinese Restaurant, Milwaukee, Wisconsin
4 ounces dried rice stick noodles
1 tablespoon corn oil
1 jalapeño pepper with seeds, sliced
2 small cloves garlic, peeled and minced
4 ounces (1 cup) cooked small shrimp
4 ounces (1 cup) shredded barbecued pork
1/2 green or red bell pepper, seeded, cored and shredded
1 small Spanish onion, shredded
3 to 4 ounces fresh bean sprouts
1/2 teaspoon salt
3/4 teaspoon sugar
3/4 teaspoon monosodium glutamate (optional)
1 1/4 teaspoons curry powder
Soak rice stick noodles in boiling water 5 to 10 minutes; drain and rinse in
cold water. Set aside.
Put wok on top of stove over high heat and heat 1 to 2 minutes or until drop of
water dropped into wok sizzles. If using electric wok, heat wok to 200 degrees
Add oil, jalapeño pepper and garlic. Stir-fry a couple of seconds. Add shrimp,
pork, bell pepper, onion and bean sprouts and cook, stirring, 15 seconds. Add
rice stick noodles and cook, stirring constantly, until well mixed and noodles
are heated through, 1 to 2 minutes.
Add seasonings and stir until mixture is golden brown and the aroma is strong.
Makes 2 servings.
NOTE: Dried rice stick noodles are available at Oriental grocery stores.