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.
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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
Equipment
- Wok or large frying pan
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
Nutrition
Calories: 440kcalCarbohydrates: 63gProtein: 19gFat: 12gSaturated Fat: 2gTrans Fat: 1gCholesterol: 128mgSodium: 1121mgPotassium: 415mgFiber: 5gSugar: 5gVitamin A: 4273IUVitamin C: 50mgCalcium: 98mgIron: 3mg
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