Tuesday, March 04, 2008
Singapore Noodles
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Power Vegetables In A Drink |
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Ingredients:
400g-dried rice vermicelli
2 gloves garlic, crushed
2teaspoons grated fresh ginger
¼ cup (60ml) oyster sauce
¼ cup (60ml) soy sauce
250g chicken breast fillets, thinly sliced
2 tablespoons oil
2 sticks celery, julienned
1 large carrot, julienned
3 spring onions, sliced on the diagonal
1-½ tablespoons Asian curry powder
½ teaspoon sesame oil
65g bean sprout
Procedure:
1.Cover the noodles with cold water and leave for 30 minutes, or until soft. Drain
2.Place the garlic, ginger, 1-tablespoon oyster sauce and 2 teaspoons soy sauce in a bowl and mix well. Add the chicken, toss to coat and marinate for 30 minutes.
3.Heat a wok until very hot, add the oil and swirl to coat. Stir-fry the chicken until browned. Add the celery, carrot and half the spring onion, and stir-fry for 2-3 minutes, or until slightly softened.
Add the curry powder and stir-fry for 2 minutes, or until aromatic.4.Add the noodles and mix well to coat and heat through. Then stir in the remaining oyster sauce, soy sauce, spring onion, sesame oil and beans sprouts. Serve hot.
400g-dried rice vermicelli
2 gloves garlic, crushed
2teaspoons grated fresh ginger
¼ cup (60ml) oyster sauce
¼ cup (60ml) soy sauce
250g chicken breast fillets, thinly sliced
2 tablespoons oil
2 sticks celery, julienned
1 large carrot, julienned
3 spring onions, sliced on the diagonal
1-½ tablespoons Asian curry powder
½ teaspoon sesame oil
65g bean sprout
Procedure:
1.Cover the noodles with cold water and leave for 30 minutes, or until soft. Drain
2.Place the garlic, ginger, 1-tablespoon oyster sauce and 2 teaspoons soy sauce in a bowl and mix well. Add the chicken, toss to coat and marinate for 30 minutes.
3.Heat a wok until very hot, add the oil and swirl to coat. Stir-fry the chicken until browned. Add the celery, carrot and half the spring onion, and stir-fry for 2-3 minutes, or until slightly softened.
Add the curry powder and stir-fry for 2 minutes, or until aromatic.4.Add the noodles and mix well to coat and heat through. Then stir in the remaining oyster sauce, soy sauce, spring onion, sesame oil and beans sprouts. Serve hot.
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