Singapore-style noodles
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- Phillippa Cheifitz
- 4
- Easy
- Dairy free Pescatarian
- 15 minutes
- 10 minutes
- Buy Ingredients Here
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
Cooking Instructions
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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