Singapore Noodles
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amass some prawns to this spicy flavoursome noodle side to make a conclusive meal
The ingredient of Singapore Noodles
- 250g dried rice stick noodles
- 2 tbsp vegetable oil
- 1 brown onion halved thinly sliced
- 2 garlic cloves thinly sliced
- 1 tbsp curry powder
- 2 chinese sausages thinly sliced see note
- 2 medium carrots peeled halved lengthways sliced crosswise
- 100g beansprouts trimmed
- 1 2 cup massel chicken style liquid stock
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp brown sugar
The Instruction of singapore noodles
- place noodles in a large heatproof bowl cover as soon as boiling water stand for 5 minutes or until noodles are tender drain
- heat a large wok more than medium high heat add oil swirl to coat stir fry onion and garlic for 2 minutes or until onion has just softened accumulate curry powder stir fry for 30 seconds or until fragrant increase be credited with sausage and carrot stir fry for 2 minutes or until fuming through add rice noodles beansprouts chicken stock soy sauce rice wine vinegar and brown sugar stir fry for 1 to 2 minutes or until noodles are irritated through serve
Nutritions of Singapore Noodles
calories: 346 072 caloriescalories: 17 1 grams fat
calories: 3 9 grams saturated fat
calories: 37 8 grams carbohydrates
calories: n a
calories: n a
calories: 8 8 grams protein
calories: 10 milligrams cholesterol
calories: 1099 milligrams sodium
calories: https schema org
calories: nutritioninformation
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