Singapore noodles

Cooking Meat Singapore noodles

Next time youre craving takeaway noodles, look no further than your own kitchen.

Lables: Fish free Lactose free Milk free Peanut free Tree nut free
  1. Soak dried shiitakes and shrimp in 1/2 cup (125ml) boiling water for 30 minutes. Drain, reserving liquid. Slice shiitakes. Prepare noodles according to packet instructions. Drain, refresh, then set aside. Combine stock, sugar and soy. Set aside.
  2. Heat oil in a wok over medium-high heat. Stir-fry onion, garlic, shiitake and shrimp for 2 minutes to soften. Add curry, prawns and ginger. Stir-fry for 1 minute. Add noodles, sauces and soaking liquid. Stir-fry for 1 minute, then serve with chilli, spring onion, coriander and spring rolls.

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6 dried shiitake mushrooms
2 tbsp dried shrimp
250g thin fresh egg noodles
1/4 cup Massel chicken style liquid stock
1 tsp brown sugar
2 tbsp soy sauce
2 tbsp sunflower oil
1 onion, thinly sliced
2 garlic cloves, finely chopped
2 tsp mild curry powder
200g peeled green prawns
1 tbsp grated fresh ginger
Sliced chilli, spring onion, coriander and spring rolls , to serve

Adv

Autors
Preparation time
35
Cooking time
05
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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