- Singapore Noodles

SINGAPORE NOODLES

¼ c oil (half sesame and half vegetable) plus 1 T vegetable oil
4 – 6 garlic cloves, minced
2 T slivered ginger root strips
Water (enough to boil pasta)
2 tsp salt
4 – 6 vermicelli nests or your favorite oriental noodles
2 c cooked beef, pork, chicken or seafood
1/3 c slivered green onions
2 tsp crushed red pepper flakes (or omit if you don’t like spice)
¼ c oyster sauce
1½ T curry powder
2 tsp soy sauce

Heat 1/4 c oil in a wok or large frying pan. Add garlic and ginger. Cook until tender.

Cook noodles according to package directions. If using nests make sure that they are covered with water; turn off heat and let stand.

Add beef, pork, chicken or seafood, green onion and red pepper to the wok. Stir-fry until hot.

Add oyster sauce, curry power and soy sauce. Stir and toss well to mix thoroughly.

Drain noodles. Add noodles, toss and serve.

Notes:

(i) I use Mandarin Shanghai noodles and cook them according to the package directions.
(ii) I also add slivered green or red peppers and sliced onion.
(iii) I like to sprinkle sesame seeds on top before serving.