Singapore Noodles
recipe
Singapore Noodles
No commentsIngredients
- 250g thread egg noodles
- 3 tbsp peanut oil
- 100g shiitake mushrooms
- 4 medium eggs, beaten
- 1 tbsp sesame oil
- 11/2 tbsp chopped garlic
- 1 tbsp finely chopped fresh ginger
- 6 fresh red or green chillies, deseeded and finely shredded
- 6 canned water chestnuts
- 3 spring onions, finely shredded
- 125g cooked ham, shredded
- 175g frozen petits pois, defrosted
- 125g cooked, peeled prawns
For the sauce:
- 2 tbsp Indian madras curry paste or powder
- 2 tbsp dry sherry
- 1 tsp sugar
- 2 tsp light soy sauce
- 400ml coconut milk
- freshly ground white pepper
- 1 tsp freshly ground black pepper
- pinch of salt
Serves:
4
Preparation:
30
Cook Time:
20
Total Time:
50min
Directions
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- Cook the thread egg noodles for minutes in boiling water, plunge in cold water, drain and toss in a little peanut oil.
- Shred the mushrooms. Combine the eggs and sesame oil and season.
- Heat a wok over a high heat. Add the remaining peanut oil and, when it is slightly smoking, the garlic, ginger and chilli. Stir-fry for seconds. Add the water chestnuts, mushrooms, spring onions and ham and stir-fry for minute, then add the peas, prawns and noodles and cook for a further minutes.
- Add the sauce ingredients and cook for minutes. Add the egg mixture and stir-fry over a high heat until the egg has completely set. Serve immediately, garnished with coriander.
Source: Tesco
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