Wonderful spicy and fragrant singapore noodle stir fry with shaoxing, soy marinated chicken, prawns, ham, peppers, beansprouts, bamboo, baby corns, water chestnuts, peas, ginger, garlic and chilli all tossed in a spicy madras curry spice and soy dressing, finished off with spring onions and coriander.
The key to success here is to prepare all the ingredients ready to go, this is a speedy cook and from start to finish should only take you around 5 minutes to cook.
Prep time 7-10 minutes / Cooking time 5 minutes
Ingredients
(serves 2)
1 pack of vermicilli rice noodles
(I substitute with konjac noodles)
2 tbsp coconut or ground nut oil
1 tbsp sesame oil
2 cloves garlic finely chopped
1 onion finely chopped
2” ginger sliced in to matchsticks
1 red pepper large dice
1 green pepper large dice
100g bean sprouts
2 spring onions sliced into thin sticks
2 red chillies sliced
1 400g tin of bamboo, chestnut and baby corn
1 tbsp madras curry powder
1 small bunch chopped coriander
2 tbsp light soy sauce
1 tbsp shaoxing wine
1 tbsp sesame oil
2 chicken breasts small diced
300g cooked prawns
2 slices of ham shredded
1 cup of cooked peas
First cook the noodles according to the packet instructions, but generally you place the noodles in a bowl, pour over boiling water and leave to soak for two minutes, drain in a seive and run under cold water for just a split second, toss in the sesame oil and reserve to one side.
Place the chicken in a bowl add the shaoxing wine and 1 tbsp of the soy sauce and stir to coat the chicken, then line up all your prepared vegetables ready to go! Have your serving bowls and chopsticks ready to serve straight in too.
Heat your wok fairly hot and add the oil, stir fry the onion, garlic and ginger for one minute, next add the peppers and stir fry for one minute, add the chicken and stir fry for 3 minutes, next add the rest of the ingredients and stir fry for a couple of minutes add the noodles and toss through, serve and sprinkle over the spring onion and coriander.
No comments:
Post a Comment