Singapore Noodles

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Singapore Noodles

Ingredients


150g vermicelli rice noodles
3 tbsp vegetable oil
3 garlic cloves
2cm piece of fresh root ginger
1 small onion
1 red pepper
2 spring onions
1 red chilli
¼ bunch of coriander
2 eggs
1 tsp curry powder
1–2 tbsp soy sauce
½–1 tbsp oyster sauce
1–2 tbsp mirin (rice wine)
100g bean sprouts

Instructions

  1. Soak the noodles according to the packet instructions. Drain and toss with 2 tsp of the oil to prevent them from sticking together; set aside.
  2. Peel and finely slice the garlic and peel and grate the ginger. Halve, peel and cut the onion into thin wedges. Halve the red pepper, remove the core, then cut into thin slices. Thinly slice the spring onions on the diagonal, including most of the green part. Halve, deseed and finely dice or slice the chilli, and pick off the coriander leaves. Beat the eggs well in a bowl to break them up and set aside.
  3. Heat a wok over a medium heat, add 2 tbsp oil and fry the garlic and ginger until lightly golden. Add the onion and red pepper and cook for 1–2 minutes until just beginning to soften, then add the curry powder and cook for 1 minute.
  4. Add the noodles to the wok and reheat briefly, then add the soy sauce, oyster sauce and mirin, to taste.
  5. Draw the noodles to the side. Add the remaining 1 tsp oil to the empty area of the wok and then pour in the beaten eggs. Swirl the pan gently to allow the egg to start setting in a thin layer, then stir the egg into the noodles. Stir in the bean sprouts, chilli and coriander and serve immediately.

Variations

Rice noodles with prawns Before frying the garlic and ginger in step 3, stir-fry 12 prepared prawns (see page 204) until cooked, then remove and set aside. Proceed as above; you may need to add another 1 tbsp oil. Return the prawns to the wok with the noodles in step 4.

Rice noodles with chicken Slice 1–2 skinless chicken breast fillets into thin strips on the diagonal. Before frying the garlic and ginger in step 3, stir-fry the chicken until cooked, then remove and set aside. Proceed as for the main recipe; you may need to add another 1 tbsp oil. Return the chicken to the wok with the noodles in step 4.

Rice noodles with char siu pork Add 250–300g thinly sliced char siu pork (see page 463) with the noodles to reheat in step 4.

Author: Leiths Teachers

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