Recipe: Singapore Fried Noodles
A popular variety in Singapore and Hong Kong, this stir-fried noodles is easy and quick to make.
There are numerous variations to this dish, including a vegetarian version, with different varieties of noodles or with pork instead of chicken.
Ingredients
Rice Vermicelli (or Plain Rice Noodles) - 100 gms
Chicken Breast - 1/4 cup, boneless, skinless, chopped or cut into thin strips
Shrimps - 100 gms, shelled, deveined
Garlic - 1 clove, minced
Onion - 3 tblsp, sliced
Red Capsicum - 3 tblsp, sliced
Egg - 1, lightly beaten
Bean Sprouts - 100 gms
Spring Onions - 100 gms, chopped
Corn Flour - 1/4 tsp, mixed with 1/4 tsp water
Oil - 4 tsp
For the Sauce
Oyster Sauce - 1/2 tblsp
Curry Powder - 3 tsp
Soy Sauce - 3/4 tblsp
Sugar - 1 tsp
Water - 100 ml
Method
- Soak the rice vermicelli in warm water for 10 to 20 minutes or until soft.
- Drain and keep aside.
- Pour the corn flour mixture over the chicken pieces and mix well until coated.
- Mix all the sauce ingredients in a bowl.
- Heat 3 tsp oil in a pan over medium flame.
- Saute the onions, capsicums and garlic for a minute.
- Add the shrimps and chicken pieces.
- Cook until they start to change colour.
- Add the vermicelli and stir-fry for a minute.
- In a nonstick pan, add 1 tsp oil and add the egg.
- Cook until the bottom sets and transfer to the noodles.
- Add the sauce and stir well.
- Cook for another minute or two, stirring from time to time.
- Garnish with spring onions and bean sprouts.
- Serve.
Courtesy: www.awesomecuisine.co
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