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Singapore Curry Noodles
Yield/
Servings: 20
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AMOY Lo Mein or Chow Mein Noodles (Thawed) |
5 lbs |
| Chicken breast (skinless, cut into 1/4 inch strips |
1 lb |
| Shrimp (small to medium) |
2 1/2 lbs |
| Vegetable or Peanut Oil |
1 1/4 cup
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| Minced ginger |
1 cup |
| Minced garlic |
1/3 cup |
| Bean
sprouts |
2 1/2 lbs |
| Green onions - cut into 1-inch sections |
5 cups |
| Bok Choy, chopped |
10 cups |
| Red Bell Peppers, julienned |
5 |
| Eggs, lightly scrambled |
8 |
| Soy sauce |
5 |
| Curry Powder |
1/2 cup + 2 tbsp |
Crushed Red Pepper flakes
(5 tsp or to your taste) |
1/8 cup |
Directions:
1. Cook the shrimp and chicken in 1/2 cup of Vegetable or Peanut Oil and set aside.
2. Add the remaining ¾ cup of Oil, and heat until hot. Sauté the ginger, garlic, green onions and Red Bell Pepper about 1 minute. Add the noodles, chicken, shrimp, eggs, soy sauce, pepper flakes, bean sprouts and curry powder and toss lightly until completely mixed. Transfer to serving platter.
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