Singapore Noodles

I love Singapore and Hong Kong, both places are wonderful for me since both  have fantastic food and interesting places to visit. Singapore noodles was created in Hong Kong, and has nothing to do with Singapore....anyway.....remembering both places, I made Singapore Noodles....

Singapore Noodles

1/2 package medium size rice vermicelli. Don't use the thinner ones that are used for wrapping with rice paper

1 1/2 carrot diced

1/2 package of snow peas

1 red bell pepper

1 orange bell pepper

1/2 package of tofu

1/2 red onion diced

4 garlic cloves chopped

1 piece ginger chopped (2.5 cm)

3 eggs lightly beaten

12 shrimps

Oil

For the sauce

1 tablespoon fish sauce

1 tablespoon of dark soy sauce

1 tablespoon of oyster sauce

3 teaspoons of Asian Curry

Boil and cook the noodles as per package direction. Set aside and let them dry over a clean kitchen towel. Thus, it will be easier to stir fry them in the wok.

In a hot wok with oil, fry 1/3 of the ginger and garlic, sautee the vegetables. Set aside.

In a hot wok with oil, fry 1/3 of the ginger and garlic, sautee the tofu. Set aside.

In a hot wok with oil, fry 1/3 of the ginger and garlic, sautee the shrimps. Set aside.

In a hot wok with oil, make scrambles eggs. Set aside. When making Asian noodles, I always cook the eggs at the end for them to absorb the flavors of the wok.

In a hot wok with oil, return all the fried items, and place on top the cooked noodles. Sprinkle with the curry. Stir them, and then add the mix of fish sauce, dark soy sauce and oyster sauce. Stir them well....ENJOY!!