Name: Singapore Noodles (Sing Jau Chau Mai Fun)
Cuisine: China
Ingredients: 3 quarts cold water; 1 tablespoon salt; 6 ounces dry rice noodles; 2 fresh water chestnuts, peeled; ¼ cup bamboo shoots; ½ cup small green peppers; 5 tablespoons lard or peanut oil; 3 scallions, both ends discarded; 1 teaspoon oyster sauce; 1 teaspoon light soy sauce; ½ teaspoon sesame oil; 6 ounces chicken cutlet, shredded; 1 slice fresh ginger, ⅛ inch thick; ½ teaspoon ginger juice mixed with ½ teaspoon white wine; 2 garlic cloves, minced; 1½ tablespoons curry powder mixed with 1½ tablespoons cold water; 2½ tablespoons cold water; ½ cup celery; ⅓ cup carrots; Pinch of white pepper; 1 beef bouillon cube; ¾ teaspoon cornstarch; 1 teaspoon sugar; ½ teaspoon salt

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

A preparation that made its way from the Malay Peninsula up the China coast and was cheerfully adopted by the Cantonese.

Ingredients

3 quarts cold water
1 tablespoon salt
6 ounces

Method

Cook noodles at least 2½ hours before assembling dish. Pour cold water into a large pot, add salt, and bring to a boil. Add noodles and boil for 1 to 2 minutes. Stir while cooking. Cook al dente. Remove and rinse twice by filling pot with cold water. Drain well.
Shred chicken; add to marinade; set aside and allow to marinate 30 minutes. Wash and dry vege