Singapore Fried Noodles
Malaysian noodles of stir-fry noodles, bean sprouts and canof corn, seasoned with ginger and curry powder and simmered on the stove.
50 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 45 min · Cook 5 min · 50 min total
- medium
- 1
Boil noodles until cooked but still firm - approx 3 minutes. Drain and rinse with cold water, then refrigerate.
- 2
Beat eggs and stir fry/scramble. Set aside. Blanch bean sprouts, water chestnuts and corn. Set aside.
- 3
Mix chicken broth, soy sauce, sugar and chili oil in a bowl. Set aside. STIR FRY. Add 2 tbsp oil to large frying pan (heat on high).
- 4
Add onion, garlic, ginger and stir fry until onion is translucent. Add bean sprouts, water chestnuts and corn.
- 5
Stir-fry on high heat for 2 minutes. Add sauce and continue cooking about three minutes. Remove to holding bowl.
- 6
Turn heat down to medium and add remaining oil. Add curry powder, stirring to mix with oil.
- 7
Add noodles and toss to coat and heat them. Add vegetables and eggs and toss. Turn heat down to low and cook for a couple minutes.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
