Singapore fried noodles
By: Ching He-Huang From: Good Food Live
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Singapore fried noodles
- Prep time:
- 20 mins
- Cook time:
- 10 mins
- Serves:
- 4
An authentic dish you'd enjoy with a cold beer at the hawker stalls in Singapore! Try Ching He-Huang's fried noodles
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Ingredients
- 5 Chinese dried mushrooms
- 250g Rice noodles
- 2 tbsp peanut oil
- 5 clove Garlic, chopped
- 1 tsp Ginger, grated
- 2 tbsp Turmeric
- 230g tinned water chestnuts
- 4 Spring onions, finely sliced
- 200 g uncooked shelled and de-veined Prawns, fresh or frozen
- 2 tbsp light Soy sauce
- 2 tbsp oyster sauce
- 2 tbsp rice vinegar, or Mirin
- 1 Egg, beaten
- 2 tbsp Sesame oil
Method
1. Put the Chinese mushrooms in boiling water for 20 minutes. Do the same with the rice noodles in a separate pan. Once cooked, drain the noodles and set aside. Drain the Chinese mushrooms, chop and set aside.2. Heat the peanut oil in a wok and stir-fry the garlic, ginger and turmeric briefly. Add the chopped mushrooms, water chestnuts and spring onion.
3. Add the prawns and cooked noodles.
4. Add the oyster sauce, rice vinegar and soy sauce and stir to combine.
5. Add the beaten egg and sesame oil, stir gently until the egg is cooked through then serve immediately.
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