Singapore Fried Noodles
Malaysian noodles of prawns, chow mein noodles and bean sprouts, seasoned with ginger and curry powder and simmered on the stove.
1 hr · Serves 4 · Medium
Ingredients
Sauce
Method
Start cooking mode- Prep 45 min · Cook 15 min · 60 min total
- medium
- 1
Boil noodles until cooked but still firm- 3 minutes. Drain and rinse with cold water, then refrigerate.
- 2
Thaw shrimp and cut off tails. Beat eggs and stir fry/scramble. Set aside. Blanch bean sprouts, water chestnuts and corn.
- 3
Set aside. Slice onion and set aside. Mix sauce ingredients in bowl and set aside. STIR FRY.
- 4
Add 2 tbsp peanut oil to hot wok. When oil begins to smoke, toss in garlic, ginger, shrimp& blanched vegetables.
- 5
Stir-fry on high heat for 2 minutes. Add sauce and continue cooking about three minutes. Remove to holding bowl.
- 6
Rinse wok and return to high heat. When it is dry, reduce heat to medium and add remaining peanut oil.
- 7
Heat oil to moderate (don`t let it smoke). Add curry powder, stirring to mix with oil. Cook curry powder for about 30 seconds, making sure it doesn't burn.
- 8
Add noodles and toss to coat and heat them. Add vegetables and toss together. Turn heat down to low.
- 9
Slice tomatoes. Add eggs and tomatoes and shrimp and mix together.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
