stir fried singapore noodles with garlic ginger sauce

INGREDIENTS
for the stir fry

  • 1 teaspoon curry powder
  • 1 cup sliced shiitake mushrooms
  • 1 cup frozen peas
  • sliced scallions for topping
  • 4 ounces thin rice noodles
  • 1 tablespoon oil
  • 2 bell peppers, thinly sliced
  • 2 shallots, thinly sliced
  • 1 cup bean sprouts

for the sauce

  • 1 cup low sodium chicken broth (vegetable broth for vegan/vegetarian)
  • 1/4 cup low sodium soy sauce
  • 3 tablespoons mirin
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger (I used a ginger paste)
  • 1/2 teaspoon sambal oelek (adds spiciness – more to taste)
    stir fried singapore noodles with garlic ginger sauce

INSTRUCTIONS

  1. Soak the rice noodles in a large bowl of cold water. Wash and cut all the vegetables. Mix the ingredients for the sauce in a small bowl and set aside.
  2. Heat the oil in a large skillet over high heat. Add the peppers, shallots, and bean sprouts, and curry powder; stir fry for 3-5 minutes. Add the mushrooms and the peas; stir fry for 2 minutes. The vegetables should be bright and tender-crisp.
  3. Source Blog>>https://pinchofyum.com/stir-fried-singapore-noodles-with-garlic-ginger-sauce

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