SINGAPORE-STYLE NOODLES
SINGAPORE-STYLE NOODLES
‘Mee-fun’, or ‘rice noodles’, made their way to Singapore via traveling Fujianese Chinese traders - rice is predominately grown in this sub-tropical Chinese province. On Singaporean soil, rice noodles were fused with ingredients like turmeric and curry powder used by other trading Indians and local Malays, and thus this delicious stir-fried noodle dish was born. It is a takeaway favourite all over the world and such a great dish.
Ingredients | Serves 2
2 tablespoons vegetable oil
1 tablespoon freshly grated root ginger
1 red chilli, deseeded and finely chopped
5 fresh shiitake mushrooms, sliced
1-2 tablespoon turmeric
170g raw tiger prawns, shelled and deveined
100g smoked turkey bacon
1 red pepper, deseeded and sliced
1 handful of julienne carrot strips
1 handful of bean sprouts
100g cooked chicken breast, shredded
250g dried vermicelli rice noodles, pre-soaked in hot water for 10 minutes and drained
1 teaspoon crushed dried chillies
2 tablespoons light soy sauce
2 tablespoons oyster sauce
1 tablespoon rice vinegar
1 egg, beaten
A dash of toasted sesame oil
2 spring onions, sliced lengthways
SHOP THE LOOK
Method
Heat the vegetable oil in a wok and stir-fry the ginger, chilli, mushrooms and turmeric for a few seconds.
Add the prawns and stir-fry for 1 minute until they start to turn pink, then add the bacon and cook for 30 seconds. Add the rest of the vegetables and cook for 1 minute, then add the cooked chicken and stir well to combine.
Add the beaten egg, stir gently until the egg is cooked through (about a minute) and then season with sesame oil. Sprinkle with spring onions and serve immediately.
Recipe from p30 from Chinese Food Made Easy