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Full Online Book HomeLearning KitchenPasta And Pastasauces - Singapore Noodles
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Pasta And Pastasauces - Singapore Noodles Post by :achiru Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2000

Click below to download : Pasta And Pastasauces - Singapore Noodles (Format : PDF)

Pasta And Pastasauces - Singapore Noodles

Source: Neosoft website

6 oz medium rice stick noodles
2 tbl. soy sauce
2 tbl. oyster sauce
2 tbl. rice wine vinegar
2 tbl. liquid honey
1/2 tsp. hot chili paste
1 tbl. vegetable oil
1 tbl. curry powder
1 tbl. minced ginger root
3 cloves garlic, minced
1 cup finely sliced leeks
1 sweet red pepper, chopped
1 green pepper, chopped
8 oz. lean pork, cut into thin strips
8 oz. shrimp, peeled and deveined
3 cups bean sprouts
1/4 cup chopped fresh coriander, as garnish

In bowl, pour boiling water over noodles, let stand for 10 minutes. Drain.

Meanwhile, whisk together soy sauce, oyster sauce, vinegar, honey and chili paste, set sauce aside.

In wok or large deep skillet, heat oil over medium-high heat, stir-fry curry, ginger and garlic for 30 seconds. Add leeks and red and green peppers, stir-fry for 1 minute. Add pork and shrimp, stir-fry for 4 minutes or until shrimp are pink.

Add noodles, sauce and bean sprouts, gently toss to combine. Stir-fry for 5 minutes or until noodles are heated through. Garnish with coriander.

Recipe from: http://www.neosoft.com/recipes/asian/singapore-noodles.html
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1/2 cup toasted sesame paste (tahini) 1/4 cup soy sauce 1/4 cup water 1 tbsp wine vinegar 1/4 tsp hot sauce (or to taste) 1 pound dried spaghetti, cooked in salted water 1 tbsp dark sesame oil 1/2 cup chopped cucumber 1/2 cup chopped tomatoes chopped cilantro optional: blanched snow peas, broccoli, red or green pepper Combine the sesame paste, soy sauce, water, wine vinegar in a bowl big enough to hold the spaghetti. When spaghetti is cooked, drain and toss with sesame oil in the cooking pot. Add this to the sesame paste mixture and mix well. Chill several hours.