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PrintSINGAPORE NOODLES
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Pour boiling water over the noodles to cover them; leave to stand for 4 minutes or according to packet instructions. Drain well and set aside.
- Heat the oil in a wok, add the shallots, garlic, ginger, red pepper, green pepper and chilli flakes and stir-fry over a high heat for 2 minutes or until the shallots are softened.
- Stir in the ground coriander, followed by the pork, chicken and raw prawns; if using cooked prawns, add them at the end of cooking, with the noodles.
- Stir-fry over a high heat for 4 minutes or until the pork is cooked.
- Add the noodles and peas to the wok and use two spoons to lift and stir until the noodles are coated evenly with the sauce and hot through.
- Add the liquid seasoning and lemon juice. Serve hot, garnished with the chopped coriander.
INGREDIENTS
- 250 grams rice thread noodles
- 4 tablespoon sesame oil
- 4 shallots, sliced
- 4 garlic cloves, crushed
- 4 tablespoon grated root ginger
- 1 red pepper, shredded
- 1 green pepper, shredded
- 2 teaspoon chilli flakes
- 2 tablespoon ground coriander
- 150 grams boneless pork, diced
- 200 grams boneless chicken, diced
- 200 grams peeled raw prawns, diced, or cooked peeled prawns
- 100 grams thawed frozen peas
- 2 tablespoon liquid seasoning
- Juice of 1 lemon
- 5 tablespoon chopped fresh coriander
4 comments for “Singapore Noodles”
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