Monday, 17 March 2008

Singapore Fried Noodles























Ingredients:
  • 375g rice vermicelli (meehoon), soaked
  • 4-5 tbsp oil
  • 3 eggs, beaten
  • 1 small onion, sliced
  • some char siew, sliced (optional)
  • 150g diced chicken meat
  • 150g raw prawns (optional)
  • 8 medium size button mushroom, sliced
  • 3 cloves of garlic, minced
  • 150g bean sprouts
Mixed well:
  • 1 tbsp curry powder
  • 2 tbsp light soy sauce
  • 2 tbsp worcestershire sauce
  • 1 tsp sesame oil
  • 1/3 cup of tomato ketchup
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/2 cup of water
Method:
Soaked the rice vermicelli in water until soft (at least for about 30 minutes) and drain well.
Heat 1 tbsp of oil and scramble the beaten eggs, remove and reserve a side.
Heat the remaining oil, fry the garlic until fragrant. Add in the chicken meat & fry until cook. If you use prawns add in the prawns & stir quickly as you do not want to overcook the prawns.
Add in the noodles & the mixture & stir to ensure that the noodles & the mixture is well coated. Add in the mushroom & also the onions. Cook until the noodles has absorbed all the mixture and then add in the scramble eggs. Mix well. Then add in the bean sprouts and for another 3 minutes.
Dish out and serve.

1 comment:

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