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How to Make Stir Fry Singapore Noodles

How to Make Stir Fry Singapore Noodles

If you want to go native, you can marinate the pork beforehand in a simple char su sauce before you stir fry.

Char su sauce certainly adds depth to the overall taste, but isn’t absolutely vital to the end result. Where the meat is concerned there aren’t any short and fast rules, you can stir fry chicken, it works just as well as pork, but whatever the case, the meat needs to be cooked first, so if you have any leftovers from the day before here is the perfect dish to use them in.

One last point, the quantities I’m giving you here are for 2 if not 3 generous portions, double up if you’re feeding extra and bare in mind any leftovers will still taste amazing the following day either hot or cold.

Singapore Noodles

Serves: 2-3 generous portions

Preparation & Cooking Time:30 minutes

Effort Level: Easy

Shelf Life: 2 days in the refrigerator

Ingredients:

-150g cooked prawns

-150g cooked chicken breast or pork loin – click for char su marinade

-150g white cabbage or Chinese cabbage

-150g rice vermicelli noodles

-150g bean sprouts

-4 tbsp sunflower oil

-2 tbsp light soy sauce

-1 scant tbsp homemade fragrant curry powder or garam masala

-4 garlic cloves

-2 eggs

Equipment:

-Wok or wide deep frying pan

-Chopping board and sharp knife

-Small bowl and whisk

-2 forks

-Sieve

N.B: Homemade fragrant curry powder makes all the difference. Failing that use garam masala, but it won’t taste as good.

Here’s What You Do:

-Pour boiling water over the noodles and leave to soak for 6 minutes, until softened but still al dente. Drain and put aside.

-Very finely slice the onion and cabbage and finely chop the garlic and put them all aside.

-Cut the cooked pork into thin strips and put with the prawns and beansprouts.

-Beat the eggs thoroughly with a whisk for a couple of minutes, incorporating as much air as possible.

-Place the wok over a high heat until smoking hot (keep on a high heat throughout). Add 4 tbsp oil then add the beaten eggs. Stir fry turning constantly and chop away at them until they turn into bite size pieces.

-Now add the cabbage, onions and garlic and stir fry for one minute.

-Next add the curry powder and the rice noodles, continually lifting the noodles with two forks to separate them.

-Once separated, add the soy sauce. Next add the meat, prawns and bean sprouts and stir around the pan until warmed through. Take off the heat and garnish with a few coriander leaves and slices of chili and serve.

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Article Source: http://www.articlesbase.com/food-and-beverage-articles/how-to-make-stir-fry-singapore-noodles-4409890.html

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