Singapore-Style Noodles
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 902
- Total Fat
- 26
- Saturated Fat
- 8
- Carbohydrates
- 125
- Dietary Fiber
- 9
- Sugar
- 8
- Protein
- 38
- Cholesterol
- 155
- Sodium
- 1653
- Total: 30 min
- Prep: 25 min
- Cook: 5 min
Ingredients
2 tablespoons groundnut oil (peanut)
1 tablespoon freshly grated ginger
1 red chile, seeded and finely chopped
5 fresh shiitake mushrooms, sliced
2 tablespoons ground turmeric
3 1/2 ounces diced smoked bacon
1 red bell pepper, seeded and sliced
1 handful julienned carrot strips
1 handful bean sprouts
3 1/2 ounces cooked chicken breast, shredded
9 ounces dried vermicelli rice noodles, pre-soaked in hot water for 10 minutes and drained
1 teaspoon crushed dried chiles
2 tablespoons light soy sauce
2 tablespoons oyster sauce
1 tablespoon clear rice vinegar or cider vinegar
1 egg, beaten
Dash toasted sesame oil
2 spring onions (green), sliced lengthwise
Directions
- Heat 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.
- Add the noodles, and stir-fry well, for 2 minutes, then season with the chiles, soy sauce, oyster sauce and vinegar. Stir to combine.
- Add 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.
Cook’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.