Recipe - Hohos Chinese Restaurant Singapore Noodles

4 ounce Dried rice stick noodles
1 tablespoon Corn oil
1 Jalapeno pepper with seeds;
cut or sliced up
2 small Cloves garlic; peeled and
minced
4 ounce (1 cup) cooked small shrimp
4 ounce (1 cup) shredded barbecued
pork
One half Green or red bell pepper;
seeded, cored and shredded
1 small Spanish onion; shredded
3 ounce Fresh bean sprouts; (up to
4)
One half teaspoon Salt
Three fourths teaspoon Sugar
Three fourths teaspoon Monosodium glutamate;
(optional)
1 One fourth teaspoon Curry powder

Notes Ho Ho's Chinese Restaurant, 3956 S. Howell Ave., Milwaukee, WI.

Soak rice stick noodles in boiling water 5 to 10 minutes; drain and rinse
in cold water. Set aside.

Put wok on top of stove over high heat and heat 1 to 2 minutes or until
drop of water dropped into wok sizzles. If using electric wok, heat wok to
200 degrees.

Add oil, jalapeno pepper and garlic. Stirfry a couple of seconds. Add
shrimp, pork, bell pepper, onion and bean sprouts and cook, stirring, 15
seconds. Add rice stick noodles and cook, stirring constantly, until well
mixed and noodles are heated through, 1 to 2 minutes.

Add seasonings and stir until mixture is golden brown and the aroma is
strong. Serve immediately. Makes 2 servings.

Note: Dried rice stick noodles are available at Oriental grocery stores.

Ben Leung, manager of sent the recipe

Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 25,
1998