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Singapore Noodles

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Ingredients

200g Rice Vermicelli
1 tsp Curry Powder
100ml Light Soy Sauce
100ml Rice Wine
2 tsp Caster Sugar
3 Cloves Garlic Sliced
1 Knob Ginger
1 Long Green Chilli Finely Chopped
3 Spring Onions White and pale green bits, cut into 4cm batons
1/2 Red Capsicum Finely Sliced
4 Shiitake Mushrooms Sliced
50g Peas
1/4 Wombok or Chinese Cabbage
6 Large Green Prawn Cutlets Deveined and Finely Chopped
300g Chicken Breasts Sliced
2 Tbsp Peanut Oil
2 Eggs Beaten with a pinch of salt
Handful Coriander Leaves

Singapore Noodles

Cuisine:
    • Medium

    Ingredients

    Directions

    Steps

    1
    Done

    Soak the vermicelli in boiling water for 45 seconds. Drain and set aside in a sieve for about 30 minutes, tossing occasionally to stop the noodles clumping together.

    2
    Done

    Combine half the curry powder with the soy, rice wine and sugar in a small bowl.
    Add the noodles to a large bowl and pour over the curry and soy mix. Toss gently until the noodles are well coated.

    3
    Done

    So that you can add the ingredients to the hot wok quickly, add the garlic, ginger, chilli, spring onion and the remaining curry powder to one bowl, the beans, capsicum, mushrooms, water chestnuts, peas and wombok to another, and the chicken and prawns to a third. Have a small glass or jug of water on hand to add a splash to the wok if the noodles start to dry out.

    4
    Done

    Heat a splash of oil in a wok over high heat until it starts to smoke. Add the garlic and ginger mix and stir-fry for about 30 seconds until fragrant. Add the vegetables, stir-fry for about 2 minutes and tip out into a bowl.

    5
    Done

    Add more oil to the wok over high heat stir fry the chicken and prawns for 2–3 minutes, push to the side of the wok and tip in the egg. As the egg sets and starts to stick to the wok, gently scramble it through the chicken and prawns

    6
    Done

    Add the vegetables back to the wok and stir through briefly. Add the noodles and toss for 2–3 minutes to heat the noodles through and ensure that everything is combined, adding a splash of water if necessary. Tip onto a platter, scatter over the coriander and serve.

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