Singapore-style noodles
| Recipe By: | Phillippa Cheifitz |
| Serves: | 4 |
| Cooking Time: | 10 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 200 g rice vermicelli
- 1 tbsp peanut oil
- 4 large free-range egg, lightly beaten
- 250 g chicken breasts, boneless, skinless and cut into strips
- 2 tsp cumin
- 3 tbsp coriander, ground
- 1/4 tsp turmeric, ground
- 2 cloves garlic, thinly sliced
- 4 spring onions,finely sliced
- 200 g bean sprouts
- salt
- 230 g prawns, cooked, shelled and butterflied
- 170 ml chicken/ vegetable stock
- soy sauce
- 1 to 2 red chillies, seeded and finely chopped (optional, to serve)
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Cooking Instructions
- Soak the noodles in hot water for 5 minutes, then drain well. Heat a wok over a high heat. Add 1 tsp of peanut oil and, when hot, add the eggs to make an omelette. When set, remove and cool, then roll up and slice thinly.
- Rub the chicken strips with the spices. Re-heat the wok and add 2 more Tbsp of peanut oil.
- When hot, stir in the spiced chicken, garlic, 6 chopped spring onions, bean sprouts and salt to taste. Stir-fry until the chicken is cooked, but moist.
- Stir in the prawns, then the chicken stock and drained noodles. Allow to heat through. If necessary, add more stock to loosen the noodles.
- To serve, top with omelette strips and sprinkle with chopped chillies and the remaining chopped spring onion. Add soy sauce to taste.
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