Name Singapore stir _ fried noodles


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* 150 g (5 oz) dried fine rice noodles or fine egg noodles
* 1 tbsp vegetable oil
* 1/2 clove garlic, crushed
* 1/4 green chilli, finely diced
* 1/4 tsp finely grated root ginger
* 1 small chicken breast, cut into very small pieces
* 50 g (2 oz) frozen peas
* 50 g (2 oz) cooked small prawns
* 2 spring onions, finely sliced
* 1 tbsp soy sauce
* 1 tbsp sake (rice wine)
* pinch of sugar
* 2 tsp mild Korma curry paste
* 150 ml (5 fl oz) chicken stock
* 1 egg, lightly beaten
* salt and white pepper

Place the noodles in a large bowl and cover with boiling water. Leave to stand for 3 minutes. If using Chinese noodles, follow the cooking instructions on the packet. Drain in a colander and then rinse thoroughly in cold water and leave to drain. Heat the oil in a wok and saute the garlic, chilli and ginger for 1 minute. Add the chicken and stir-fry for 2 minutes. Add the peas, prawns and spring onion. Add the noodles and soy sauce, rice wine, sugar, curry paste and stock. Add the lightly beaten egg and cook, stirring, for 1 to 2 minutes. Season to taste.

Serves: 6 portions

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