As a lover of all things poultry, I had high hopes for this week. But, the timing just wasn’t there. I had another recipe I was going to try and make, but again, it was a week of simple, quick dinners. And so, I turned to singapore noodles!
Funnily enough, I have never made this before. Sure, I have eaten my fair share of them, but never made it. That said, I am a pretty lousy chef when it comes to Asian foods… I just don’t have the knack for anything with noodles. This turned out OK – it wasn’t a very traditional Singapore Noodle dish though (given that I left the prawns out!)
Not sure if I would make it again… I love to eat it but not so big on my own version!
Via AWW Chicken Cookbook
450g fresh Singapore noodles
2 teaspoons sesame oil
2 cloves garlic, crushed
2 cm piece fresh ginger, grated
1 medium carrot, cut into match sticks
250g cooked, shelled, small prawns
1 tablespoon Malaysian curry powder
3 green onions, sliced thinly
1 ½ cups bean sprouts
2 tablespoons soy sauce
¼ cup kecap manis
3 cups shredded barbeque chicken
Place noodles in large heatproof bowl; cover with boiling water, separate noodles with a fork; drain.
- Meanwhile, heat oil in wok; stir fry garlic, ginger and carrot until carrot is just tender. Add prawn and curry powder; stir fry until prawns change colour.
- Add noodles and remaining ingredients; stir fry until hot.