By Claire
Nutritional Info(100g)
- Rice noodles
- Mushrooms
- Peas
- Eggs
- Sesame oil
- Salt
- White pepper
- Garlic
- Ginger
- Chillies
- Water chestnuts
- Ham
- Spring onions
- Prawns
- Fresh coriander
- Soy sauce
- Curry paste
- Dry sherry
- Sugar
- Salt
- Black pepper
- Coconut milk
Ingredients
For the Singapore noodles
- 225g/8oz thin rice noodles
- 50g/1¾oz Shiitake mushrooms
- 175g/6oz frozen peas (defrosted)
- 4 medium free-range eggs, beaten
- 1 tbsp sesame oil
- 3 tbsp groundnut oil
- 1 tsp salt
- ½ tsp freshly ground white pepper
- 1½ tbsp finely chopped garlic
- 1 tsp finely chopped fresh ginger
- 6 fresh red or green chillies, de-seeded and finely shredded
- 6 tinned water chestnuts
- 100g/3½oz Chinese barbecue pork (or cooked ham), finely shredded
- 3 spring onions, finely shredded
- 100g/3½oz small cooked prawns, shelled
- fresh coriander leaves, to garnish
For the sauce
- 2 tbsp light soy sauce
- 3 tbsp Indian Madras curry paste or powder
- 2 tbsp Shaoxing rice wine or dry sherry
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 250ml/9fl oz coconut milk
Method
-
Soak the rice noodles in a bowl of warm water for 25 minutes. Drain and set aside.
-
Soak the mushrooms in warm water for 20 minutes. Drain and squeeze out the excess liquid. Remove and discard the stems and finely shred the caps into thin strips.
-
Beat the eggs with sesame oil, salt and pepper. Set aside.
-
Mix together all the sauce ingredients in a bowl and set aside.
-
Heat a wok or large frying-pan over high heat until hot. Add the groundnut oil, and when very hot and smoking, add the garlic, ginger and chillies and stir-fry for 30 seconds. Add the water chestnuts, mushrooms, pork and spring onions and stir-fry for 1 minute. Add the rice noodles, prawns and peas, and stir-fry for 2 minutes.
-
Add the sauce and cook over high heat for another 5 minutes or until most of the liquid has evaporated. Pour the egg mixture over the noodles. Stir-fry constantly until the egg has set.
-
Turn onto a large platter, garnish with coriander leaves and serve.
Like this? Then we are sure you will also like these:
Singapore noodles