Singapore Noodles

Name: Singapore Noodles
Cuisine: China
Ingredients: ½ cup julienned celery; ⅓ cup julienned carrots; 2 fresh water chestnuts, peeled, washed, and julienned; 1½ tablespoons curry powder mixed with 1½ tablespoons cold water; 2 beef bouillon cubes; ½ cup green peppers, seeded, washed, and julienned; 1 tablespoon oyster sauce; 1 slice fresh ginger, ¼-inch thick; ¾ cup Honey Roast Pork, julienned; 6 large shrimp, shelled, deveined, washed, dried, and cut lengthwise into quarters; 1 tablespoon salt; 2½ tablespoons cold water; 4 tablespoons peanut oil; ¼ cup julienned bamboo shoots; 3 scallions, washed, dried, with both ends trimmed, and cut into 1½-inch pieces; 3 quarts cold water; 6 ounces dry rice noodles; 1 tablespoon peanut oil; 1 garlic clove, minced

Sing Jau Chau Mai Fun

Preparation info

Difficulty
Easy

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

This has come to be a Cantonese tradition, though it is not Cantonese. Its use of curry derives from the Malay Peninsula, Singapore, and Indonesia, but over the years the chefs of Canton have made it their own. My guess is that there exists no Cantonese restaurant that does not offer this noodle dish. Master this recipe and you will make it as well as anyone.

Ingredients

Asia
China
Guangdong Province
Cantonese
Sauce

Ingredients

Method