Ken #Hom's #Singapore #noodles
Ken Hom's Singapore noodles
3 ratings
Rate this recipe
Ken Hom's Singapore noodles
It’s all within the preparation. Soften the tremendous thin noodles earlier than cooking up a quickly stir-fry feast.
Print recipe
Preparation time
less than 30 mins
Cooking time
less than 10 mins
Serves
Serves 4-6
Ingredients
For the Singapore noodles
225g/8oz thin rice noodles
50g/1¾oz Shiitake mushrooms
175g/6oz frozen small candy peas (defrosted)
4 medium free-range eggs, beaten
1 tbsp sesame oil
3 tbsp groundnut oil
1 tsp salt
½ tsp freshly flooring white pepper
1½ tbsp finely chopped garlic
1 tsp finely chopped recent ginger
6 recent red or inexperienced chillies, de-seeded and finely shredded
6 recent or tinned water chestnuts
100g/3½oz Chinese fish fry beef (or cooked ham), finely shredded
3 spring onions, finely shredded
100g/3½oz small cooked prawns, shelled
fresh coriander leaves, to garnish
For the sauce
2 tbsp pale soy sauce
3 tbsp Indian Madras curry paste or powder
2 tbsp Shaoxing rice wine or dry sherry
1 tbsp sugar
1 tsp salt
1 tsp freshly flooring black pepper
250ml/9fl oz tinned coconut milk
Method
Soak the rice noodles in a bowl of warm water for 25 minutes. Drain and set aside.
Soak the mushrooms in warm water for 20 minutes. Drain and squeeze out the extra liquid. Remove and discard the stems and finely shred the caps into thin strips.
Beat the eggs with sesame oil, salt and pepper. Set aside.
Mix collectively all of the sauce foods in a bowl and set aside.
Heat a wok or enormous frying-pan over excessive warmth till hot. Add the groundnut oil, and while highly regarded and smoking, upload the garlic, ginger and chillies and stir-fry for 30 seconds. Add the water chestnuts, mushrooms, beef and spring onions and stir-fry for 1 minute. Add the rice noodles, prawns and peas, and stir-fry for 2 minutes.
Add the sauce and prepare dinner over excessive warmth for one other 5 minutes or till most of the liquid has evaporated. Pour the egg combination over the noodles. Stir-fry usually till the egg has set.
Turn onto a enormous platter, garnish with coriander leaves and serve.
FULL LINK >>>>> https://www.bbc.co.uk/food/recipes/singapore_noodles_81196
3 ratings
Rate this recipe
Ken Hom's Singapore noodles
It’s all within the preparation. Soften the tremendous thin noodles earlier than cooking up a quickly stir-fry feast.
Print recipe
Preparation time
less than 30 mins
Cooking time
less than 10 mins
Serves
Serves 4-6
Ingredients
For the Singapore noodles
225g/8oz thin rice noodles
50g/1¾oz Shiitake mushrooms
175g/6oz frozen small candy peas (defrosted)
4 medium free-range eggs, beaten
1 tbsp sesame oil
3 tbsp groundnut oil
1 tsp salt
½ tsp freshly flooring white pepper
1½ tbsp finely chopped garlic
1 tsp finely chopped recent ginger
6 recent red or inexperienced chillies, de-seeded and finely shredded
6 recent or tinned water chestnuts
100g/3½oz Chinese fish fry beef (or cooked ham), finely shredded
3 spring onions, finely shredded
100g/3½oz small cooked prawns, shelled
fresh coriander leaves, to garnish
For the sauce
2 tbsp pale soy sauce
3 tbsp Indian Madras curry paste or powder
2 tbsp Shaoxing rice wine or dry sherry
1 tbsp sugar
1 tsp salt
1 tsp freshly flooring black pepper
250ml/9fl oz tinned coconut milk
Method
Soak the rice noodles in a bowl of warm water for 25 minutes. Drain and set aside.
Soak the mushrooms in warm water for 20 minutes. Drain and squeeze out the extra liquid. Remove and discard the stems and finely shred the caps into thin strips.
Beat the eggs with sesame oil, salt and pepper. Set aside.
Mix collectively all of the sauce foods in a bowl and set aside.
Heat a wok or enormous frying-pan over excessive warmth till hot. Add the groundnut oil, and while highly regarded and smoking, upload the garlic, ginger and chillies and stir-fry for 30 seconds. Add the water chestnuts, mushrooms, beef and spring onions and stir-fry for 1 minute. Add the rice noodles, prawns and peas, and stir-fry for 2 minutes.
Add the sauce and prepare dinner over excessive warmth for one other 5 minutes or till most of the liquid has evaporated. Pour the egg combination over the noodles. Stir-fry usually till the egg has set.
Turn onto a enormous platter, garnish with coriander leaves and serve.
FULL LINK >>>>> https://www.bbc.co.uk/food/recipes/singapore_noodles_81196
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