Singapore Noodles

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 calories
calories: 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
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calories: nutritioninformation