Simple, quick and delicious Singapore rice noodles better than a takeaway! Can be made with left-overs and adjusted to your taste, but it’s very easy to make and only takes a few minutes to cook once all the ingredients are chopped.
250 g Rice (vermicelli) noodles
2 tbsp oil Sunflower, ground nut or vegetable
1 tbsp ginger grated
1 red bird eye chilli finely sliced
2 tbsp curry powder
1 red bell pepper seeds removed and sliced
1 large carrot peeled and cut into matchsticks
200 g bean sprouts
100 g cooked chicken shredded
100 g cooked prawns
1 tsp chilli flakes
2 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp rice vinegar
1 large egg beaten
1 tsp sesame oil
2 spring onions finely sliced including green bits
Make sure that you have all the ingredients sliced, measured out etc. before you start – cooking as this dish will come together very quickly
Put the noodles in a bowl, cover with boiling water and allow to sit for 3 minutes. Tip into a colander and briefly rinse under cold water and set aside to drain.
Heat the oil in a wok or large frying pan. When hot, tip in the ginger, fresh chilli and curry powder and cook for a couple of seconds. Then tip in the pepper, carrot and bean sprout and continue to cook for 1 minute. Add chicken and prawns and stir.
Add the drained noodles, cook for 2-3 minutes, stirring everything together. Make a well in the middle by pushing the noodles to the edges of the pan, pour in the egg and gently stir it until it’s almost cooked and then mix again.
Tip everything onto a large warmed serving dish, drizzle with sesame oil and scatter the spring onions
Add the soy and oyster sauce and vinegar.
Singapore noodles
Equipment
Ingredients
- 250 g Rice (vermicelli) noodles
- 2 tbsp oil Sunflower, ground nut or vegetable
- 1 tbsp ginger grated
- 1 red bird eye chilli finely sliced
- 2 tbsp curry powder
- 1 red bell pepper seeds removed and sliced
- 1 large carrot peeled and cut into matchsticks
- 200 g bean sprouts
- 100 g cooked chicken shredded
- 100 g cooked prawns
- 1 tsp chilli flakes
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 large egg beaten
- 1 tsp sesame oil
- 2 spring onions finely sliced including green bits
Instructions
- Make sure that you have all the ingredients sliced, measured out etc. before you start - cooking as this dish will come together very quickly
- Put the noodles in a bowl, cover with boiling water and allow to sit for 3 minutes.
- Tip into a colander and briefly rinse under cold water and set aside to drain.
- Heat the oil in a wok or large frying pan. When hot, tip in the ginger, fresh chilli and curry powder and cook for a couple of seconds
- Then tip in the pepper, carrot and bean sprout and continue to cook for 1 minute.
- Add chicken and prawns and stir.
- Add the drained noodles, cook for 2-3 minutes, stirring everything together. Add the soy and oyster sauce and vinegar.
- Mix together, make a well in the middle by pushing the noodles to the edges of the pan, pour in the egg and gently stir it until it's almost cooked
- Tip everything onto a large warmed serving dish, drizzle with sesame oil and scatter the spring onions
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