Singapore-style noodles
Method
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Heat a wok until smoking and add the groundnut oil, then stir fry the ginger, chilli, mushrooms and turmeric for a few seconds.
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Add the bacon and cook for 15-20 seconds, then add the red pepper, carrots, beansprouts and cooked chicken. Stir-fry for one minute.
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Add the noodles to the wok and toss for 1-2 minutes, then season with the chillies, soy sauce, oyster sauce and vinegar. Stir well to combine.
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Pour the beaten egg into the wok and stir gently for one minute, or until the egg is cooked through. Season with a dash of sesame oil, then pile the stir-fry onto a serving plate and garnish with the sliced spring onions.
Ingredients
- 2 tbsp groundnut oil
- 1 tbsp grated fresh root ginger
- 1 red chilli, de-seeded, finely chopped
- 5 fresh shiitake mushrooms, sliced
- 2 tsp ground turmeric
- 100g/3½oz smoked bacon, finely chopped
- 1 red pepper, de-seeded and sliced
- 1 handful julienned carrot strips
- 1 handful beansprouts
- 100g/3½oz leftover chicken, shredded
- 250g/9oz dried vermicelli rice noodles, pre-soaked in hot water for 10 minutes and drained
- 1 tsp crushed dried chillies
- 2 tbsp light soy sauce
- 2 tbsp oyster sauce
- 1 tbsp clear rice vinegar or cider vinegar
- 1 free-range egg, beaten
- dash toasted sesame oil
- 2 spring onions, sliced lengthways
Shopping List
Singapore-style noodles
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Dairy, eggs and chilled
Meat, fish and poultry