Tuesday, November 3, 2009

Singapore Noodles

Get your chopsticks into these aromatic noodles packed with prawns, BBQ meat and flavour. Feel free to add more curry powder and pepper than what the recipe states if you like your noodles spicy!

Serves 4


200g rice vermicelli noodles
Vegetable oil
¼ BBQ chicken, shredded
100g Char Siew (BBQ sweet pork), sliced
50g cooked, peeled, prawns
3 garlic cloves, crushed
2cm piece ginger, grated
1 onion, cut into thin half moons
1 red capsicum, sliced
4 tsp curry powder
2 tsp turmeric powder
a handful of fresh or tinned bean sprouts
2 spring onions, chopped
4 eggs, beaten
Salt and pepper, to taste
2 red chillies, sliced, to garnish

  1. Soak the noodles following the packet instructions and drain. Heat 1 1/2 tablespoon oil in a wok and fry the garlic and ginger until light brown. Add the onion and capsicum and cook until  just beginning to soften, then add the spices and cook for a minute. Remove vegetables to a plate and set aside.
  2. Add a bit more oil to the wok. Stir in the eggs and scramble them till cooked. Push eggs to sides of wok, add the noodles and the rest of the ingredients (except chillies) together. Make sure that everything is mixed thoroughly so that the flavours are combined and everything is heated and cooked well.
  3. Garnish the meal with the chillies and serve on individual plates.

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