Singapore-style Noodles
This flavorful noodle stir-fry is a vibrant and aromatic dish that combines the heat of red chillies with the earthiness of shiitake mushrooms and the richness of smoked bacon. Tender chicken, crisp vegetables, and fragrant ginger come together to create a harmonious blend of flavors and textures, all tossed with rice noodles in a savory soy and oyster sauce. The dish is finished with a light and fluffy egg topping and a sprinkle of fresh spring onions, making it a satisfying and visually appealing meal that is perfect for any day of the week. Enjoy the balance of spice and warmth in every bite!
— Constant Cookbook
Ingredients
- 2 tbsp groundnut oil
- 1 tbsp grated fresh root ginger
- 1 red chilli
- 5 fresh shiitake mushrooms
- 2 tsp ground turmeric
- 100g/3½oz smoked bacon
- 1 red pepper
- 1 handful julienned carrot
- 1 handful beansprouts
- 100g/3½oz cooked chicken breast
- 250g/9oz dried vermicelli rice noodles
- 1 tsp crushed dried chillies
- 2 tbsp light soy sauce
- 2 tbsp oyster sauce
- 1 tbsp clear rice vinegar
- 1 free-range egg
- dash toasted sesame oil
- 2 spring onions
Instructions
- Heat a wok until smoking and add the groundnut oil, then stir fry the ginger, chilli, mushrooms and turmeric for a few seconds.
- Add the bacon and cook for 15-20 seconds, then add the red pepper, carrots, beansprouts and cooked chicken. Stir-fry for one minute.
- Add the noodles to the wok and toss for 1-2 minutes, then season with the chillies, soy sauce, oyster sauce and vinegar. Stir well to combine.
- Pour the beaten egg into the wok and stir gently for one minute, or until the egg is cooked through. Season with a dash of sesame oil, then pile the stir-fry onto a serving plate and garnish with the sliced spring onions.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 2
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