Ingredients
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200 g Green King Prawns
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250 g Shiitake Mushrooms
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2 Red Pepper
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100 g Beansprouts
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4 Spring Onions
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2 cloves Garlic
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3
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5 g Ginger
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2 Shallot
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2 Egg
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2 Rice Noodle Nest
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1 tbsp Soy Sauce
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1 tsp Salt
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1 tsp Sesame Oil
Directions
Singapore Noodles are the ultimate healthy fast food. Piled high with vegetables and whatever protein you fancy, the dish is very colourful and flavoursome. The time consuming part of making this dish is chopping the vegetables. Also you need a large wok which gets very hot as you flash fry the dish in about 5 minutes.
There are many different recipes to follow. Mine is an amalgamation of a couple of recipes. (I recommend including eggs in the dish)
Steps
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1
Done
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Soak the noodle nests in boiling water as per the packet instructions. |
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2
Done
|
Slice all of the vegetables finely. |
|
3
Done
|
Heat the oil in the wok on a very high heat. Fry the eggs so that the white is almost cooked, then break the egg yolk and stir. Set aside the eggs. |
|
4
Done
|
Add some more oil, then heat the shallots and peppers for about 1 minute. |
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5
Done
|
Add the prawns and cook for 30 – 60 seconds, before adding the beansprouts and mushrooms and cook for another minute. |
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6
Done
|
Add back the egg and pre-cooked rice noodles and stir for another 30 seconds |
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7
Done
|
Add the soy and sesame oil sauce and cook until it is beginning to stick to the wok. |
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8
Done
|
Serve and garnish with the tops of the spring onions. |
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9
Done
|
Watch out it is very, very hot! |
