singapore-style noodles
(2 ratings)
Taken from http://www.cookingchanneltv.com/recipes/ching-he-huang/singapore-style-noodles.html This sounds like a wonderful noodle dish. I can't wait to try this tasty treat. Mee-fun' or 'rice noodles' made their way to Singapore via travelling Fujianese Chinese traders rice is predominantly grown in this sub-tropical Chinese province. Please Note: The bacon is not traditional but is a good substitute for Chinese char-siu roast pork.
(2 ratings)
yield
2 serving(s)
prep time
25 Min
cook time
5 Min
method
Pan Fry
Ingredients For singapore-style noodles
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2 Tbsppeanut oil
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1 Tbspfreshly grated ginger
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1red chile, seeded and finely chopped
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5fresh shiitake mushrooms, sliced
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2 Tbspground turmeric
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3 1/2 ozdiced smoked bacon
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1red bell pepper, seeded and sliced
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1handful julienned carrot strips
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1handful bean sprouts
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3 1/2 ozcooked chicken breast, shredded
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9 ozdried vermicelli rice noodles, pre-soaked in hot water for 10 minutes and drained
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1 tspcrushed dried chiles
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2 Tbsplight soy sauce
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2 Tbspoyster sauce
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1 Tbspclear rice vinegar or cider vinegar
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1egg, beaten
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1 dashtoasted sesame oil
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2spring onions (green), sliced lengthwise
How To Make singapore-style noodles
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1Heat the groundnut oil in a wok, and when hot, stir-fry the ginger, chiles, mushrooms and turmeric for a few seconds. Add the bacon, and cook for less than 1 minute. Add the red bell pepper, carrots, and bean sprouts and cook for another minute, then add the cooked chicken, and stir well to combine.
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2Add the noodles, and stir-fry well, for 2 minutes, then season with the chiles, soy sauce, oyster sauce and vinegar. Stir to combine.
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3Add in the beaten egg, stirring gently until the egg is cooked through, less than 1 minute. Then, season with the sesame oil. Sprinkle over the spring onions, and serve immediately.
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4Cook's Note: You could also add 6 ounces raw Tiger prawns (shrimp), shelled, and deveined. Add them to the pan, and cook for 1 minute, or until they start to turn pink, right before you cook the bacon.
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