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Hoho's Chinese Restaurant Singapore Noodles
Zutaten für 1 Portionen	Menge anpassen
die Zutaten:
4 x ca. 30 g	Dried rice stick noodles
1 Esslöffel	corn oil
1	Jalapeno pepper with seeds; sliced
2 klein	Cloves garlic peeled, minced
4 x ca. 30 g	(1 cup) cooked small shrimp
4 x ca. 30 g	(1 cup) shredded barbecued pork
1/2	Green or red bell pepper; seeded, cored and shredded
1 klein	spanish onion shredded
3 x ca. 30 g	Fresh bean sprouts; (up to 4)
1/2 Teelöffel	salt
3/4 Teelöffel	sugar
3/4 Teelöffel	Monosodium glutamate; (optional)
1 1/4 Teelöffel	curry powder
die Zubereitung:
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. Stir-fry 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. Ben Leung, manager of sent the recipe

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