Ingredients
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7 - 8
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3
-
2
-
2
-
5
-
8
-
4
-
4
-
1
-
1
-
-
-
-
-
Directions
Singapore Rice Noodles,This popular rice noodle dish has moved up the Malay peninsula to China and became an important part of Chinese cuisine. Make sure all the ingredients are prepped before you start to cook. This recipe is very authentic!,This Is just as good or better then Chinese restaurants I’ve ordered from before.,2 tablespoons of curry is WAY too much. 2 teaspoons maybe
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Steps
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1
Done
|
Bring a Large Pot of Water to a Boil. |
|
2
Done
|
Drop in the Rice Noodles and Boil Until Tender but Firm to the Bite, 1 to 2 Minutes. |
|
3
Done
|
Drain and Rinse Under Cold Water. |
|
4
Done
|
Let the Noodle Air-Dry and Firm Up in a Colander For at Least 30 Minutes or as Long as 2 to 3 Hours; Toss Occasionally. |
|
5
Done
|
When You Are Ready to Prepare the Dish, Whisk Together the Eggs, 1/2 Teaspoon of the Curry Powder, and All of the Sesame Oil Until Blended. |
|
6
Done
|
Spoon 1/2 Tablespoon of the Peanut or Vegetable Oil Into a Heavy Skillet or Wok Set Over Moderately High Heat. |
|
7
Done
|
Pour in the Egg Mixture and Immediately Reduce the Heat to Low. |
|
8
Done
|
Scramble the Eggs Until Just Set; Turn Out Onto a Plate and Reserve. |
|
9
Done
|
Return the Skillet to Moderately High Heat and Spoon in 1/2 Tablespoon of the Oil. |
|
10
Done
|
Add the Shrimp and Stir Fry Until Just Barely Cooked, About 1 Minute (they Will Cook More Later). |
