Singapore noodles

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

Recipe «Singapore noodles» presented in category Recipes / Meat, to prepare this dish you will need no more 05 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.