Who does not love a good stir fry?
If you 're looking for cheap and cheerful, fast food, Singapore Noodles is the perfect stir fry and very easy to make.
The stir fry part is done in minutes.
I was taught the authentic way to stir fry Singapore Noodles by a top restaurant chef during my trip to Singapore. It is a wonderfully visual and exciting dish to cook in front of friends and family, when you want to show off your culinary skill and here & # 39; s why ...
The reaction is instant - a huge, puffball of egg souffle rises dramatically from the wok then quickly deflates as you stir fry and beat it down .
Then there 's the incredibly fragrant aroma which guarantees to get your taste buds going. The scent comes from the spices commonly used in Indian curry bringing an intriguing blend of exotic flavors to the party. re rewarded with a steam bowl of Singapore Noodles so unbelievably good, it 's impossible to gulp them down greedily or resist second helpings.
Get the thin, vermicelli type. Rice noodles are much finer and lighter than egg noodles which are too heavy and will spoil the overall balance of this delicately spiced dish.
A tablepoonful is all you need but it works like magic in turning this dish into a mini masterpiece.
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 is not absolutely vital to the end result. Where the meat is concerned there are not 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 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 :
-150 g cooked prawns
-150 g cooked chicken breast or pork loin - click for char su marinade
-150 g white cage or Chinese cabin
-150 g rice vermicelli noodles
-150 g 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
NB: Homemade fragrant curry powder makes all the difference. Failing that use garam masala, but it will not taste as good.
Here & # 39; s What You Do:
-Pour boiling water over over noodles and leave to soak for 6 minutes, until softened but still al dente Drain and put aside.
-Very finely slice the onion and cage 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 whiskey for a whiskey, incorporating as much air as possible.
-Place the wok over a high heat until smoking hot. Add 4 tbsp oil then add the beaten eggs. Stir fry turning constantly and chop away away from them until they turn into bite size pieces.
-Now add the cage, onions and garlic and stir fry for one minute.
-Next add the curry powder and the rice noodles, success lifting the noodles with two forks to separate them.
Take off the heat and garnish with a few coriander leaves and slices of chili and serve.
