Singapore Noodles
Leave a commentAugust 2, 2016 by Bloke In A Kitchen
A ‘takeaway’ favourite that is just scrumptious and really satisfying when home-made with a little love.
INGREDIENTS
(Serves 2)
125g rice vermicelli
Handful of green beans
2 tsp curry powder
3 tbsp soy sauce
2 tbsp rice wine or dry sherry
Pinch of sugar
2 garlic cloves, finely chopped
1 tbsp peeled and very finely chopped fresh ginger root
1 chilli, finely chopped
2 spring onions, sliced on the diagonal
6 water chestnuts, sliced
½ red pepper, thinly sliced
5 mushrooms, sliced (lightly fried in a little oil for 4-5 minutes)
Handful of peas
100g prawns
1 egg, beaten with a pinch of salt and a splash of sesame oil
2 tbsp peanut or other neutral oil
Handful of chopped coriander, to serve
METHOD
Put the vermicelli in a bowl, and tip boiling water over until covered. Leave for 30-45 seconds until softened, but not soft, then drain and leave to dry in a sieve or colander for about half an hour, tossing occasionally to make sure they don’t clump together.
Blanch the beans in boiling water, then drain and set aside. Add half the curry powder and all the soy sauce, wine and sugar and toss together well until the noodles are well coated.
Put the garlic, ginger, chilli, spring onion and remaining curry powder in one bowl, the vegetables in another and the prawns in a third. Put these near the hob along with the beaten egg.
Heat the oil in a wok until smoking, then tip in the garlic and ginger mixture. Stir-fry for 30 seconds until fragrant, then tip in the vegetables. Stir-fry for a couple of minutes, then push to the side of the wok and tip in the egg. Allow to cook undisturbed until almost set, then scramble into the remaining ingredients. Add the prawns and mix in, then tip in the noodles and toss everything together for a couple of minutes, so it’s all well combined.
Heap on to a serving plate, top with coriander and serve immediately.
Bloke In A Kitchen 