Try this Singapore Noodles recipe, or contribute your own.
Suggest a better description1. Soak rice noodles in warm water until soft (20-30 min.) Drain.
2. In a bowl, combine pork with Marinade
3. In a wok, combine oil and AROMATES over high heat for 1-2 minutes.
4- Add SPICES and cook another 30 seconds.
For Singapore curry spice mix see http://www.bigoven.com/recipe/462332/singapore-curry-spice-mix
5- Add Brocoli, stir fry for a minute or two, adding a table spoon of chicken broth when necessary
6- Add red bell peppers and marinated pork and stir constantly until meat is nearly cooked (aprox. 2-3 min.) Add more chicken stock and cook another 30 seconds.
7. Add drained noodles to the wok and continue to stir. Once the noodles begin to soften and absorb the liquid (1-2 min.). Try to separate noodles using a fork or clamp to prevent them from clogging.
garnish with bean sprouts and chives and quarters of lime
Inspired from Philippe & Ethné de Vienne recipe Singapore beef curry noodles
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (949g) | ||
Recipe Makes: 2 Servings | ||
|
||
Calories: 1462 | ||
Calories from Fat: 830 (57%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 92.2g | 123 % | |
Saturated Fat 27.5g | 137 % | |
Monounsaturated Fat 46.8g | ||
Polyunsanturated Fat 13.6g | ||
Cholesterol 77.1mg | 24 % | |
Sodium 2698.8mg | 93 % | |
Potassium 1155.1mg | 30 % | |
Total Carbohydrate 137.7g | 40 % | |
Dietary Fiber 10.5g | 42 % | |
Sugars, other 127.2g | ||
Protein 21.5g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1462
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.