It isn’t entirely specific where the Singapore noodles is initially from; when I say Singapore noodles, I mean the stir-fried rice noodles with shrimp, sausages and vegetables. There is a possibility that Singapore is its source, anyways I’d be telling you how to make tasty Singapore noodles.
HOW TO MAKE SINGAPORE NOODLES
- 1/4 pound shrimp, shelled, deveined, and rinsed under cold water.
- Two tablespoons of vegetable oil.
- One bundle (about 5 1/2 ounces) of dried rice stick noodles.
- Two medium cloves garlic, minced.
- One teaspoon soy sauce.
- 1/4 medium onion, very thinly sliced.
- 1/2 medium bell peppers.
- Chicken sausages, chopped.
- Chicken stir fry.
- 1/2 medium carrot.
- Two teaspoons toasted sesame oil.
Put rice sticks in a bowl of boiled water for 5 minutes. Drain noodles, rinse with cold water, then drain until dry. I like to cut the bundle of noodles in half.
Heat the vegetable and sesame oil, pour in your vegetables; onions, garlic, bell peppers, carrot, and allow fry for two minutes.
Add your shrimps, chicken sausages and chicken stir fry and allow to fry for five more minutes.
Put in your soy sauce and seasonings, then stir till adequately mixed.
Turn in your rice noodles and stir properly and serve. Enjoy immediately with a cold drink.