Wayne Gisslen

Rice Sticks, Singapore Style

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Preparation info
  • 2 qt 1.9 L ) , portions:

    8

    , portion size: 8 oz (240 g)
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Soak the dried mushrooms in warm water until soft.
  2. Remove the mushrooms from the water and squeeze them dry. Cut off and discard the stems.
  3. Cut the mushroom caps into julienne.
  4. Mix the soy sauce, water or stock, and curry powder.
  5. Soak the noodles in warm, not hot, water until softened, about 20 minutes. Drain.
  6. Heat the oi

Per serving: Calories, 320; Protein, 13 g; Fat, 10 g (28% cal.); Cholesterol, 115 mg; Carbohydrates, 45 g; Fiber, 3 g; Sodium, 500 mg.