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