© 2017 Ching He Huang. All rights reserved.

Fiery Singapore Noodles

  1. Serves : 2 - 4
  2. Preparation time 20 Minutes
  3. Cooking time 6 Minutes
per serving

Cals


338.00

Protein (g)


17.00

Carbs (g)


52.60

Sugars (g)


5.10

Fat (g)


7.90

Sat Fat (g)


1.70

Fibre (g)


2.00

Sodium (mg)


848.00

Source from

Ching He Huang Web Site

About the recipe

main courses

This is my favourite noodle dish ever! Its origins are unclear but it's definitely a South East Asian dish - the fusion of spices such as dried chillies and turmeric together with Chinese noodles makes this one of the best Asian fusion dishes - perfect for a one wok meal or entertaining. There may seem like a long list of ingredients but I promise you, the reward is in the taste! You can use Char Siu Chinese roast pork pieces, or add shredded cooked chicken or even smoky bacon bits, the trick is to toss and stir well to combine all the ingredients well but without breaking up the rice noodles too much.

Ingredients
  • Chinese dried mushroom 5
  • Dried thin rice noodles 200g / 0.44 lb
  • Groundnut oil 2 tbsp
  • Garlic 2 cloves, finely chopped
  • Ginger 1 inch piece, grated
  • Red chilli 3, seeds removed and chopped
  • Tiger prawn 200g / 0.44 lb, cooked peeled
  • Turmeric powder 2 tsp
  • Bean sprouts 50g / 0.11 lb
  • Spring onion 4, finely chopped
  • Low sodium light soy sauce 2 tbsp
  • Oyster sauce 1 tbsp
  • Mirin 2 tbsp
  • Egg 1, beaten
  • Dried chilli flakes 1 tsp
  • Ground white pepper ½ tsp
  • Toasted sesame oil 1 dash
For the garnish
  • Fresh coriander leaves

Steps

  • Soak the mushrooms and rice noodles in warm water, in separate bowls. Leave to one side for 20 minutes before draining. Slice the mushrooms.
  • Heat the oil in a wok over a high heat, and stir-fry the garlic, ginger and red chillies for around a minute, until the garlic is just beginning to colour.
  • Add the mushrooms and prawns and continue cooking for another minute.
  • Add the noodles and turmeric powder and heat through - tossing everything together so everything gets combined.
  • Then add the bean sprouts and spring onions, and season with soy sauce, oyster sauce, and rice vinegar.
  • Pour the beaten egg over the noodles, turn down the heat, and stir gently until softly set.
  • Just before serving, sprinkle with chilli flakes, ground pepper and add a dash of sesame oil. Garnish with fresh coriander
Ingredients
  • Chinese dried mushroom 5
  • Dried thin rice noodles 200g / 0.44 lb
  • Groundnut oil 2 tbsp
  • Garlic 2 cloves, finely chopped
  • Ginger 1 inch piece, grated
  • Red chilli 3, seeds removed and chopped
  • Tiger prawn 200g / 0.44 lb, cooked peeled
  • Turmeric powder 2 tsp
  • Bean sprouts 50g / 0.11 lb
  • Spring onion 4, finely chopped
  • Low sodium light soy sauce 2 tbsp
  • Oyster sauce 1 tbsp
  • Mirin 2 tbsp
  • Egg 1, beaten
  • Dried chilli flakes 1 tsp
  • Ground white pepper ½ tsp
  • Toasted sesame oil 1 dash
For the garnish
  • Fresh coriander leaves