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Noodles, Singapore (M/P, TNT)
Source: "The Ultimate Chinese and Asian Cookbook," AND also, "Asian Cooking," by Linda Doeser
Serves: 2 to 4

3/4 ounce dried Chinese mushrooms
' 8 ounces fine egg noodles
2 tsp. sesame oil
3 tbsp. peanut oil
2 cloves garlic, crushed
1 small onion, chopped
1 fresh green chili, seeded and thinly sliced
2 tsp. curry powder
4 ounces green beans, halved
4 ounces Chinese cabbage, thinly shredded
4 scallions, sliced
2 tbsp. soy sauce
4 ounces fake crab seafood sticks or chicken

Place mushrooms in a bowl. Cover with warm water and soak for 30 minutes. Drain, reserving 2 tbsp. of the water and then slice the mushrooms.

Bring a saucepan of lightly salted water to a boil and cook the noodles according to package directions. Drain, transfer to a bowl and toss with the sesame oil.

Heat the peanut oil in a preheated wok. When it is hot, stir-fry the garlic, onion and chili for 3 minutes. Stir in the curry powder and cook for 1 minute. Add the mushrooms, green beans, Chinese cabbage and scallions. Stir-fry for 3 to 4 minutes or until the vegetables are tender but crisp. Add the noodles, soy sauce, reserved mushroom water and protein. Toss over heat for 2 to 3 minutes until noodles and meat/fake crab are heated through. Season with salt to taste.

Poster's Notes:
You can substitute snow peas, broccoli, or baby corn for the green beans.

Original recipe called for shrimp. I have substituted chicken or fake crab. For a vegetarian option, you could leave out the protein source completely.

Posted by Sandra Glazier, Z'L

Nutritional Info Per Serving: N/A