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Ching He Huang's Singapore noodles
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2 tbsp groundnut oil
1 tbsp grated fresh root ginger
1 red chilli, deseeded, finely chopped
5 shiitake mushrooms, sliced
2 tsp ground turmeric
100g smoked bacon, finely chopped
1 red pepper, deseeded and sliced
1 carrot, cut into matchsticks
1 handful beansprouts
100g cooked chicken, shredded
150g dried vermicelli noodles, cooked
½–1 tsp crushed dried chillies
2 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp clear rice vinegar or cider vinegar
1 medium free range egg, beaten
Dash toasted sesame oil
2 salad onions, sliced lengthways
1 Heat a wok until smoking and add the groundnut oil, then stir-fry the ginger, chilli, mushrooms and turmeric for a few seconds.
2 Add the bacon and cook for 15-20 seconds, then add the red pepper, carrots, beansprouts and cooked chicken. Stir-fry for one minute.
3 Add the noodles to the wok and toss for 1-2 minutes, then season with the chillies, soy sauce, oyster sauce and vinegar. Stir well to combine.
Pour the beaten egg into the wok and stir gently for one minute, or until the egg is cooked through. Season with a dash of sesame oil, then pile the stir-fry onto a serving plate and garnish with the sliced salad onions.
This recipe was first published in Wed Mar 26 15:10:00 GMT 2014.
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