Singapore noodles with prawns and Chinese sausages
Ingredients
- 3 sliced Chinese sausages
- 1/4 pound shrimp, peeled and deveined
- 2 garlic cloves crushed and finely chopped
- 1 tbs of vegetable oil
- 2 large beaten eggs
- 1 tbs of vegetable oil
- 1/2 medium onion sliced
- 1/2 medium red bell pepper, stemmed, seeded and julienned
- 1/2 medium carrot, julienned
- 2 green onions, very thinly sliced on the bias
- 2 tbs of fish sauce
- 1 package dried rice noodles, Singapore Special, cooked as directed and drained
- 1 tbs of soy sauce
- 1 tbs of Shaoxing wine
- 1 CAT ground white pepper
- 1 Tsp of sugar
- 1 Tsp curry powder
- 2 teaspoons toasted sesame oil
Preparation
1- In a wok or large skillet, put the sausages and cook them quickly over medium heat. Reserve the sausages in a bowl.
2- In the oil of the sausages, add the prawns and cook them quickly. Remove the prawns and reserve them in the bowl of sausages.
3- Add the oil and pour in the beaten eggs. Cook into an omelette and slice with spatula and set aside in the bowl of sausage and shrimp.
4- Add the oil and cook the garlic, onions, pepper and carrot over medium heat. Add the fish sauce.
5- Add the noodles and the rest of the ingredients including the sausage slices, the shrimp and the omelette slices. Mix everything well.
2- In the oil of the sausages, add the prawns and cook them quickly. Remove the prawns and reserve them in the bowl of sausages.
3- Add the oil and pour in the beaten eggs. Cook into an omelette and slice with spatula and set aside in the bowl of sausage and shrimp.
4- Add the oil and cook the garlic, onions, pepper and carrot over medium heat. Add the fish sauce.
5- Add the noodles and the rest of the ingredients including the sausage slices, the shrimp and the omelette slices. Mix everything well.