SINGAPOREAN NOODLES

 

INGREDIENTS

• RICE NOODLES
  150 gm
• SHRIMPS PEELED
  8
• CHICKEN CUBE
  150 gm
• RICE VINEGAR
  1 tsp
• SOYA SAUCE
  2 tbsp
• FISH SAUCE
  2 tbsp
• BROWN SUGAR
  1/2 tbsp
• CORN STARCH
  1 tbsp
• VEGETABLE OIL
  60 ml
• ONION SLICED
  1/2
• BEAN SPROUTS
  1 handful
• RED PEPPER SLICED
  1/2
• SPRING ONION SLICED
  1
• CLOVES GARLIC MINCED
  2
• EGG WHISKED
  2
• CURRY POWDER
  1 1/2 tbsp
• SALT
  to taste
• WHITE PEPPER
  to taste
• CORIANDER
  for garnish

DIRECTIONS

Combine the chicken and shrimp into the same bowl and add the soy sauce, the fish sauce, the rice wine, and the corn starch. Mix together thoroughly and leave it to marinade for at least 10 minutes.
Add a little vegetable oil to the already hot wok. Add the chicken and shrimp with as little of the marinade as possible and cook for a minute or two.
When everything is more or less cooked, add the marinade, continue to cook for a few seconds more and then remove the chicken and shrimp from the wok. Place it onto a tray while leaving the wok on the heat.
Now add a more little oil to the wok and add the onions, cooking them for a half minute or so. Next, add the red pepper, garlic, spring onions, bean sprouts and stir. Cook together briefly and remove from the heat.
Place the vegetables on the tray beside the chicken and shrimp.
Again, add a little oil to the hot wok. Add the egg and stir briskly. Now add the noodles (without adding the water) and stir. Next, combine the curry powder, sugar, season with salt and pepper and stir again.
Finally, add the vegetables, the shrimp and the chicken to the wok. Toss everything together, cooking just enough to blend the flavours and warm everything through.