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Spicy Singapore Egg Noodles Recipe
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Category : noodle |
Style : stir-fry | Serve : immediate |
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A
lightly curried dish where the flavor of the egg noodles are intensely enhanced
by the dried Chinese mushrooms.
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Ingredients |
| 220 g |
Fine yellow egg noodles (mee) |
| 25 g |
Dried Chinese mushrooms, soaked and
halved |
| 120 g |
White shrimps, cooked, peeled and de-veined |
| 110 g |
Chinese leaves, thinly shredded |
| 100 g |
Green beans, halved |
| 2 cloves |
Garlic, crushed |
| 1 piece |
Small onion, chopped |
| 1 piece |
Fresh green chili, seeded and sliced thinly |
| 4 stalks |
Spring onions (scallion), sliced |
| 3 tbsp |
Cooking oil (groundnut oil preferred) |
| 2 tbsp |
Soy sauce |
| 2 tsp |
Sesame oil |
| 2 tsp |
Curry powder |
| - |
A pinch of salt |
Method :
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Soak mushrooms in warm water for approx. 30
minutes, drain and reserve the soaking water, then half the mushrooms.
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Cook egg noodles by plunging it into a saucepan
of lightly salted boiling water for one minute, stir and remove to a bowl. Toss noodles with
the sesame oil.
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Heat oil in a wok over high heat and stir-fry
garlic, onion and chili for 1 - 2 minutes.
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Add mushrooms, Chinese leaves, green beans and
spring onions, stir-fry for another 2 minutes.
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Add noodles, soy sauce, mushroom soaking water
and shrimps.
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Toss-fry everything in the wok until noodles and
shrimps are well heated through.
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Divide equally onto serving platter and serve
with a dash of freshly ground pepper.
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TIP : Instead
of shredding the vegetables, try ringing them. Experiment with
different types of leaves such as broccoli, baby corns cobs,
cabbage, etc. Instead of shrimps, try chicken chunks or ham
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