Singapore Stir-fried Noodles

Name: Singapore Stir-fried Noodles
Ingredients: 4 oz (110 g) rice noodles; ½ level teaspoon salt; 2 oz (50 g) cooked chicken or pork, finely shredded; 2 oz (50 g) peeled prawns, chopped into thirds; 4 spring onions, finely chopped, including green parts; 1½ tablespoons soy sauce (Japanese is best); 2 tablespoons dry sherry; 6 Chinese dried mushrooms; 1 heaped tablespoon Chinese dried shrimps; 2 tablespoons groundnut or other flavourless oil; 1 medium onion, chopped small; 2 rashers streaky bacon, chopped small; 1 large garlic clove, chopped; 1 heaped teaspoon freshly grated ginger; 1 level dessertspoon Madras curry powder

"I have to thank my friend, the late Ken Lo, the Chinese restaurateur, for introducing me to this incredibly good recipe, which is a spectacular combination of flavours, textures and colours. If you can't get dried Chinese mushrooms or shrimps, use more of the fresh ones and it will still be wonderful. The Delia Online Cookery School: Watch how to prepare garlic in our video. Just click the image to play...."

INGREDIENTS

•

4 oz (110 g) rice noodles

•

½ level teaspoon salt

•

2 oz (50 g) cooked chicken or pork, finely shredded

•

2 oz (50 g) peeled prawns, chopped into thirds

•

4 spring onions, finely chopped, including green parts

•

1½ tablespoons soy sauce (Japanese is best)

•

2 tablespoons dry sherry

•

6 Chinese dried mushrooms

•

1 heaped tablespoon Chinese dried shrimps

•

2 tablespoons groundnut or other flavourless oil

•

1 medium onion, chopped small

•

2 rashers streaky bacon, chopped small

•

1 large garlic clove, chopped

•

1 heaped teaspoon freshly grated ginger

•

1 level dessertspoon Madras curry powder

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes