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Singapore-style noodles
- Prep time:
- 20 mins
- Cook time:
- 20 mins
- Serves:
Give your local takeaway a miss tonight - Ching-He Huang’s stunning noodles are packed with prawns, chicken, bacon, fried egg and vegetables…
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Ingredients
- 2 tbsp groundnut oil
- 1 tbsp chopped Ginger, root
- 1 finely chopped deseeded red chilli
- 5 fresh shiitake mushrooms, sliced
- 1-2 tbsp ground Turmeric
- 175 g raw tiger Prawns, shelled and deveined
- 100g Bacon, finely chopped
- 1 red pepper, seeds removed, sliced
- handful Carrots, sliced into batons
- handful bean sprouts
- 100g cooked Chicken breast, shredded
- 250g dried vermicelli noodles, soaked in hot water for 10 minutes
- 1 tsp dried red chilli flakes
- 2 tbsp light Soy sauce
- 2 tbsp oyster sauce
- 1 tbsp clear rice vinegar, or Mirin or cider vinegar
- 1 Egg, lightly beaten
- dash of Sesame oil
- 2 Spring onions, sliced lengthways
Method
1. Heat the oil in a wok and stir-fry the ginger, chilli, mushrooms and turmeric for a few seconds.2. Add the prawns and fry for about a minute, or until they start to turn pink. Tip in the bacon and cook for less than a minute. Add the red pepper, carrot and bean sprouts and cook for a further minute; then add the cooked chicken and stir well
3. Drain the noodles and tip them into the wok. Cook for 2 minutes; then stir in the dried chillies, soy sauce, oyster sauce and vinegar.
4. Add the beaten egg and stir gently until the egg is cooked through. Sprinkle over sesame oil, to taste. Garnish with the spring onions and serve immediately.
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Latest Comment
really quick and easy and delicious! highly recommed if you like noodles.
I just made this for dinner, it is quick, easy and above all really really yummy. I added celery, and garnished at the end with crushed peanuts. Really delicious. Have all your ingredients ready beforehand though, as once it starts cooking it is really fast paced, and there isn't time to stop and start cutting up veggies. I also added a small bit of shaohsing rice wine it adds another lovely authentic chinese taste. Yummy!
I have used this recipe from one of her earlier books - it is fantastic!