close
Advertisement
Magazine
 

Singapore noodles

These tasty noodles are stir–fried with a delicious mix of soy sauce, ginger and shaoxing rice wine and are an excellent way of using up leftover vegetables. For a quick, easy and satisfying dinner, these Singapore noodles are hard to beat.

Singapore noodles

Ingredients

  • 250 g (8 oz) skinless, boneless chicken breast fillets, thinly sliced
  • 250 g (8 oz) raw prawns (uncooked shrimp), peeled and deveined
  • 1 tablespoon shaoxing rice wine
  • 2 cloves garlic, crushed
  • ¼ cup (60 ml) salt–reduced soy sauce
  • 3 teaspoons grated fresh ginger
  • 250 g (8 oz) rice vermicelli
  • 2 tablespoons peanut or vegetable oil
  • 1 tablespoon curry powder
  • 1 red capsicum (bell pepper), halved, seeded and thinly sliced
  • 4 spring onions (scallions), thinly sliced
  • ¼ cup (60 ml) salt–reduced chicken or vegetable stock
  • 1 teaspoon sugar (optional)
  • fresh coriander (cilantro) sprigs, to serve
  • lime wedges, to serve

Preparation

  1. Put the chicken, prawns, rice wine, garlic, 1 tablespoon of the soy sauce and 2 teaspoons of the ginger in a shallow glass or ceramic bowl and toss to coat the chicken and prawns.
  2. Cover with plastic wrap and refrigerate for 30 minutes.
  3. Soak the noodles according to the packet instructions.
  4. Drain well and set aside.
  5. Heat 1 tablespoon of the peanut oil in a wok or large non–stick frying pan over high heat.
  6. Add half of the chicken and prawn mixture and stir–fry for 2–3 minutes, or until just cooked through.
  7. Remove to a plate.
  8. Repeat with the remaining chicken mixture.
  9. Heat the remaining oil in the clean wok.
  10. Add the curry powder and stir–fry for 30 seconds, or until aromatic.
  11. Add the capsicum, half of the spring onions and remaining ginger, and stir–fry for 1 minute, or until the onion softens.
  12. Return all of the chicken mixture to the wok, add the stock and remaining soy sauce and season with sugar, salt and freshly ground black pepper.
  13. Add the noodles to the wok and toss well until the stock has been absorbed and the noodles are heated through.
  14. Garnish with fresh coriander and the remaining spring onions.
  15. Serve with lime wedges on the side.

Serves 4
Preparation: 15 minutes, plus 30 minutes marinating
Cooking: 10 minutes



Source:

Low Fat No Fat Asian Cooking

Click here for more cookbooks...

More Recipes

Double Chocolate Creams

Double Chocolate Creams

A delicious treat, chocolate is a great feel-good food.

Need To Lose Weight? Start With Butter In Your Coffee

Need Help To Lose Weight? Start With Butter In Your Coffee

It may sound strange - and downright disgusting - but wellness experts are singing the praises of this buttery beverage.

Roquefort, pear and watercress salad

Roquefort, pear and watercress salad

The ingredients of this fresh and vibrant salad, with contrasting colours, textures and flavours, are perfectly complemented by the subtle walnut oil dressing. The walnut flavour is enhanced by adding lightly toasted walnut pieces to the salad.

Scrambled eggs with smoked salmon and dill -

Scrambled eggs with smoked salmon and dill -

Here's a great new way to scramble eggs – cooked in a double saucepan or in a bowl over simmering water, without any butter, then mixed with crème fraîche for a creamy result. With strips of smoked salmon and fresh dill, this is the ultimate luxury brunch dish.

Spinach and smoked trout roulade

Spinach and smoked trout roulade

Flakes of smoked trout, cream cheese and fresh dill combine to make a well–flavoured filling for this light spinach roll. It is much simpler to make than it looks – just make sure that the spinach is squeezed really dry before adding to the sauce base.

Advertisement