SINGAPORE RICE NOODLES
First off grab 2 portions of dried rice noodles (vermicelli about 200g) and soak in kettle boiled water. Check on it every 20 seconds and shake with some chopsticks to see if has gone soft. When it’s gone soft drain in a strainer and leave while you prepare the mix.
Prepare the following mix:
2 tablespoons of curry powder mixed into 2 teaspoons of sesame oil
50g of shrimps (peeled and gutted)
50g of sliced Char Siu pork
50g of sliced chicken thigh fillet
1 finely chopped garlic clove
2 fresh birds eye chili peppers
1 finely sliced sweet orange pepper
1 tablespoon of soy sauce (Kikoman C00039)
Heat up a wok with 2 tablespoons of peanut oil and throw in 2 large beaten eggs.
Add the mix and stir for 2 minutes.
Add the noodles and drizzle a further 1 tablespoon of soy sauce (Kikoman C00039) on top.
Stir fry for another minute making sure the mix has infiltrated the noodles. Add more sesame oil if not.
Serve and enjoy a classic
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