Thai Cuisine - Singapore Noodles

Singapoore Noodles

Singapore Noodles
  • 125gm noodles
  • 1 onion, finely sliced
  • 1 clove garlic, finely chopped
  • 1 larp cheong, finely sliced
  • 2 red fresh chillies
  • 500gm green tiger prawns
  • 50gm bean sprouts (optional)
  • 2 eschallots
  • 1 choy sum
  • 240g satay sauce
  • 20mls chicken stock
  • 20mls vegetable oil
Method:
  1. Cook noodles in salted water for 3-4 minutes, drain and refresh in cold water..
  2. Shell and devein prawns.
  3. Cut eschallots into 2cm lengths.
  4. Slice red chillies into fine julienne.
  5. Cut leaves of the choy sum into 5-6 pieces.
  6. Heat wok, add 20mls oil and heat, add onion and fry until lightly coloured.
  7. Add garlic, chilli, and larp cheong and cook until the fat is clear.
  8. Stir through prawns and choy sum continue cooking.
  9. Add satay sauce, stock and bring to the boil.
  10. Add noodles, bean sprouts, eschallots and heat through
 

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