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8 ozs - thin round
6 ozs - peeled cooked shrimp
1/4 cup - vegetable oil
1 inch piece -
root, peeled and finely chopped
1 - red bell pepper, thinly sliced
4 ozs - snow peas, slice if large
4 to 6 - green onions, thinly sliced
4 ozs -
1/3 cup - ketchup
1 tsp - chilli powder
1 tsp - Chinese chilli sauce
How to Make Singapore Noodles
In a large sauce pan of boiling water, cook noodles according to package directions.
Drain noodles, turn into a large bowl and toss with 1 tbsp of the oil.
Heat a wok until hot. Add remaining oil and swirl to coat wok.
Add garlic, ginger root and chilli and stir fry for 1 minute.
Add bell pepper and snow peas and stir fry for 1 minute.
Add green onions, shrimp and bean sprouts.
Stir in ketchup, chilli powder, chilli sauce and 1/2 cup water. Bring to a boil.
Add noodles and stir fry for 2 minutes or until coated with sauce and heated thorough.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.