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Singapore-style noodles

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Singapore-style noodles

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

200 g rice vermicelli
Peanut oil
2 free-range eggs, beaten
250 g chicken fillets, skinned and sliced into strips
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon turmeric
2 cloves garlic, finely chopped
6 spring onions, finely chopped
About 100g bean sprouts
Salt
230 g small prawns, cooked and shelled
2/3 cup chicken stock
Soy sauce

For garnishing:

1-2 fresh red chillies, finely chopped
1 spring onion, chopped

Method

Soak the noodles in hot water for 5 minutes, then drain well. Heat a wok over a high heat. Add 1 teaspoon 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 tablespoons of peanut oil.

When hot, stir in the spiced chicken, garlic, 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 spring onion. Add soy sauce to taste.

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Butter bean cacio e pepe

Onion and fig tarte tatin

Green pea, spinach and cress soup

Parsley and lemon chicken patties on whipped mash

Grilled split pitas with hummus, halloumi and avocado

Chickpea and cashew curry

Whole mushroom pilaf with parma style ham and rocket

Slow cooked oxtail and beans

Pork ragout with orange and chilli

Middle Eastern spiced chicken and rice

All day lentil and ham soup

Aromatic tripe with coconut cream

Singapore-style noodles

Singapore-style noodles

Ingredients

Method