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Singapore Noodles
250g fine rice noodles
6 dried shiitake mushrooms
2 Tbs peanut oil
2 cloves garlic, crushed
1 tsp grated ginger
1 red chilli, finely diced
1 onion cut into thin wedges
1 Tbs turmeric
1 Tbs Malaysian curry powder
1 green capsicum, finely sliced
100g Chinese sausage (ie; lup cheong), sliced
200g green prawns, peeled and chopped
1/2 cup frozen peas, blanched (or defrosted frozen peas)
1/4 cup chopped water chestnuts
5 baby corn, blanched and chopped
4 eggs, beaten
2 tsp sesame oil
salt and white pepper
2 Tbsp light soy sauce
2 Tbsp shao sing cooking wine or dry sherry
1 tsp Chinese five spice powder
1 tsp sugar
salt and pepper
1/2 cup coconut milk
1/4 cup chicken stock
1/4 cup fresh coriander, chopped
Toss noodles in boiling water for 2 minutes then drain and toss
with a little peanut oil. Set aside. Soak mushrooms in water, then
drain and chop, discarding stems. Heat wok and saute garlic, ginger,
chilli, onion, turmeric, curry powder and capsicum in a little oil
for 1-2 minutes or until fragrant, then add the noodles. Add
sausage, prawns and cook for 2-3 minutes before adding, peas, baby
corn and water chestnuts. Toss well and cook 2 minutes further then
add combined sauce ingredients. Combine egg with sesame oil, salt
and pepper and mix well. Cook for 5 minutes or until sauce has
been absorbed, then add egg. Stir-fry until egg has set, then add
coriander. Serve at once.
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Singapore Noodles 04