Food Network UK

Singapore-style noodles

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Ingredients

  • 2 tbsp groundnut oil
  • 1 tbsp freshly Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated ginger
  • 1 red chilli, seeded and finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 5 fresh shiitake mushrooms, Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced
  • 2 tbsp ground turmeric
  • 100g Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced smoked bacon
  • 1 red pepper, seeded and Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced
  • 1 handful Technique: Julienne Cutting a larger piece of food into long, thin strips. I know this Teach me, please julienned carrot strips
  • 1 handful bean sprouts
  • 100g cooked chicken breast, shredded
  • 250g 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 egg, beaten
  • Dash toasted sesame oil
  • 2 spring onions, Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced lengthwise

Use imperial measurements

Method

How to make Singapore-style noodles

Notes: 'Mee-fun' or 'rice noodles' made their way to Singapore via travelling Fujianese Chinese traders rice is predominantly grown in this sub-tropical Chinese province. On Singaporean soil, rice noodles fused with ingredients like turmeric and curry powder used by other trading Indians and local Malays and thus this delicious stir-fried rice noodle dish was born. It is a takeaway favourite all over the world and one of my favourite brunch dishes. The bacon is not traditional but is a good substitute for Chinese char-siu roast pork. Don't let the long list of ingredients faze you, it's worth it to create the layers of flavours!

 1) Heat the groundnut oil in a wok, and when hot, stir-fry the ginger, chillies, mushrooms and turmeric for a few seconds. Add the bacon, and cook for less than one minute. Add the red pepper, carrots, and bean sprouts and cook for another minute, then add the cooked chicken, and stir well to combine.

2) Add the noodles, and stir-fry well, for two minutes, then season with the chillies, soy sauce, oyster sauce and vinegar. Stir to combine.

3) Add in the beaten egg, stirring gently until the egg is cooked through, less than one minute. Then, season with the sesame oil. Sprinkle over the spring onions, and serve immediately.

Cook's Note: You could also add 170 g raw Tiger prawns, shelled, and deveined. Add them to the pan, and cook for one minute, or until they start to turn pink, right before you cook the bacon.