Name Singapore noodles

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Singapore-noodlesIngredients:
* 6 teaspoons vegetable oil
* 125 g (4 oz) mushrooms, sliced
* 1 onion, finely chopped
* 1 clove garlic, crushed
* 125 g (4 oz) ham, cut into shreds
* 2.5 cm (1 in) piece fresh root ginger, peeled and grated
* 50g (2oz / 1/2 cup) frozen peas
* 250g (8 oz) rice vermicelli
* 125g (4oz) cooked chicken
* 1 teaspoon curry powder
* salt
* 125g(4oz) peeled prawns
* 75 ml (2 1/2 fl oz / 1/3 cup) chicken stock
* 4 teaspoons soy sauce
* 60 ml (2 fl oz / 1/4 cup) dry sherry
* spring onion tassels, to garnish

1. In a large frying pan, heat vegetable oil. Add mushrooms, onion, garlic, ham and ginger. Stir well. Cook over a low heat for 10 minutes. Add peas and cook for 5 minutes.
2. Put rice vermicelli in a bowl. Pour boiling water over, to cover. Leave to soak for 10 minutes. Drain thoroughly. Meanwhile, cut the chicken into matchstick pieces. Stir curry powder and salt into mushroom and ham mixture.
3. Add chicken, prawns, stock, soy sauce and sherry; stir thoroughly. Add noodles and heat gently. Garnish with spring onion tassels.

Serves: 4

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