Ingredients:
- 1/3 x 429grm packets of noodle sticks
- 125 grams of bean sprouts
- 500 grams green prawns
- 1 chicken breast
- 1 egg
- 4 shallots
- A tea spoon of salt
- 1 tea spoon chilli powder
- 1 tablespoon soy sauce
- Oil for frying
Marinade for prawns:
A quarter of a teaspoon of salt, a quarter of a teaspoon of sugar and a hint of pepper.
Marinade for chicken:
A quarter of a teaspoon of salt, a quarter of a teaspoon of sugar, a quarter of a teaspoon of dry sherry and a hint of pepper.
Method:
Add the noodle sticks to a large saucepan of boiling salted water. Boil them uncovered for five minutes or so, until the noodles are cooked properly, then drain them.
Rinse the noodles under cold running water and drain them well. Spread the noodle sticks out on a clean tea towel then lay over a wire rack. Allow them to dry for one hour.
Lightly beat an egg with a fork. Heat 1 tablespoon of oil in a frying pan, add the beaten egg and stir it lightly, cook until set. Remove the egg from the pan, then cut the cooked egg into thin strips.
Remove the skin from a chicken breast, cut the meat from the breast bone, then cut the meat into thin strips. Put the chicken and marinade into a bowl and mix well. Shell and clean the green prawns, place prawns and marinade into a bowl and mix well. Remove the roots from the bean sprouts and clean them well. Cut the shallots into 5 cm lengths.
Heat 2 tablespoons of oil in a wok or a pan, add the bean sprouts, cook for 2 minutes and then remove from the wok. Add the chicken and prawns and saute until cooked then remove from the wok.
Add 1 tablespoon of oil in the wok and add the noodle sticks, sprinkle with soy sauce, chilli powder and salt over the noodle sticks, toss well until the noodles are evenly covered.
Add prawns and chicken, bean sprouts, scrambled eggs and shallots, toss until well mixed.
This singapore noodles recipe serves 6
