Singapore noodles
Get your chopsticks into these aromatic noodles packed with prawns
and flavour.
Preparation Time
20 ‐ 50 minutes
Cooking Time
10 minutes
Ingredients (serves 6)
300g peeled green prawns
300g chicken breast fillets, thinly sliced
1 tbs Chinese rice wine
60ml (1/4 cup) light soy sauce
1 tbs grated fresh ginger
250g dried rice vermicelli noodles
60ml (1/4 cup) vegetable oil
1 tbs curry powder
1 red capsicum, halved, deseeded, thinly sliced
6 green shallots, ends trimmed, thinly sliced diagonally
60ml (1/4 cup) chicken stock - maybe less
Fresh coriander sprigs, to serve
Method
1. Place the prawns, chicken, Chinese rice wine, 1 tablespoon of soy sauce
and 2 teaspoons of ginger in a shallow glass or ceramic bowl. Stir until
well combined. Cover with plastic wrap and place in the fridge for 30
minutes to marinate.
2. Meanwhile, place the noodles in a large heatproof bowl. Cover with
boiling water and set aside for 5 minutes to soften. Drain.
3. Heat 1 tablespoon of oil in a wok over high heat. Add half the prawn
mixture and stir‐fry for 1‐2 minutes or until just cooked through.
5/12/12 Singapore Noodles Recipe ‑ Taste.com.au
www.taste.com.au/recipes/17169/singapore+noodles 3/3
Transfer to a plate. Repeat with the remaining prawn mixture. Use
paper towel to wipe the wok clean.
4. Heat the remaining oil in the wok over high heat. Add the curry powder
and stir‐fry for 30 seconds or until aromatic. Add the capsicum, half the
shallot and the remaining ginger, and stir‐fry for 1 minute or until the
shallot softens. Add the prawn mixture, stock and remaining soy sauce.
Taste and season with sugar, salt and pepper. Add the noodles and toss
until coated and heated through. Sprinkle with fresh coriander and
remaining shallot to serve.
Notes
You can prepare this recipe to the end of step 2 up to 1 hour ahead.
Continue from step 3, 10 minutes before serving.