Singapore Noodles
Recipe: #17046
January 28, 2015
"Germaine Swanson, who owned Germaine's in Washington,"
Original recipe yields 2 servings
Ingredients
Nutritional
- Serving Size: 1 (626.2 g)
- Calories 1129.5
- Total Fat - 55.4 g
- Saturated Fat - 15.7 g
- Cholesterol - 87.4 mg
- Sodium - 1261.5 mg
- Total Carbohydrate - 129.9 g
- Dietary Fiber - 8.1 g
- Sugars - 10.7 g
- Protein - 26.4 g
- Calcium - 192.4 mg
- Iron - 8 mg
- Vitamin C - 20.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Bring water to boil in covered pot for noodles.
Step 2
With food processor on, put ginger and garlic through feed tube to mince; remove and set aside.
Step 3
Cut carrots in quarters. Trim green part from leeks. Wash white part of leeks, and put carrots and leeks in food processor. Chop finely by pulsing.
Step 4
Cut beef against the grain into thin slices.
Step 5
Heat oil in nonstick skillet; saute ginger and garlic for a few seconds. Add coriander, hot-pepper flakes and cumin, and stir-fry a few seconds. Remove and set aside.
Step 6
Add beef to skillet and brown on both sides; add carrots and leeks and saute a minute or two.
Step 7
Cook noodles.
Step 8
Mix cornstarch with a little beef stock and then combine all stock to make mixture smooth. Add to skillet with reserved seasonings. Cook over medium heat until mixture thickens.
Step 9
Drain noodles and stir in.
Tips & Variations
No special items needed.
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