Singapore noodles

Get your chopsticks into these aromatic noodles packed with prawns and flavour.

Preparation Time

20 - 50 minutes

Cooking Time

10 minutes

Ingredients (serves 6)

• 300g peeled green prawns
• 300g chicken breast fillets, thinly sliced
• 1 tbs Chinese rice wine
• 60ml (1/4 cup) light soy sauce
• 1 tbs grated fresh ginger
• 250g dried rice vermicelli noodles
• 60ml (1/4 cup) vegetable oil
• 1 tbs curry powder
• 1 red capsicum, halved, deseeded, thinly sliced
• 6 green shallots, ends trimmed, thinly sliced diagonally
• 60ml (1/4 cup) chicken stock
• Fresh coriander sprigs, to serve

Method

1. Place the prawns, chicken, Chinese rice wine, 1 tablespoon of soy sauce and 2 teaspoons of ginger in a shallow glass or ceramic bowl. Stir until well combined. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
2. Meanwhile, place the noodles in a large heatproof bowl. Cover with boiling water and set aside for 5 minutes to soften. Drain.
3. Heat 1 tablespoon of oil in a wok over high heat. Add half the prawn mixture and stir-fry for 1-2 minutes or until just cooked through. Transfer to a plate. Repeat with the remaining prawn mixture. Use paper towel to wipe the wok clean.
4. Heat the remaining oil in the wok over high heat. Add the curry powder and stir-fry for 30 seconds or until aromatic. Add the capsicum, half the shallot and the remaining ginger, and stir-fry for 1 minute or until the shallot softens. Add the prawn mixture, stock and remaining soy sauce. Taste and season with sugar, salt and pepper. Add the noodles and toss until coated and heated through. Sprinkle with fresh coriander and remaining shallot to serve.

Notes

• You can prepare this recipe to the end of step 2 up to 1 hour ahead. Continue from step 3, 10 minutes before serving.

Mie goreng

Cooking Time

30 minutes

Ingredients (serves 4)

• 1 250g pkt dried wheat noodles
• 2 tbs peanut oil
• 2 eggs, at room temperature, lightly whisked
• 200g pork fillet, very thinly sliced
• 1 carrot, peeled, diced
• 1 red capsicum, deseeded, diced
• 8 green shallots, trimmed, thinly sliced diagonally
• 2 garlic cloves, crushed
• 3cm piece fresh ginger, peeled, finely grated
• 400g small cooked prawns, peeled, chopped
• 2 tbs kecap manis
• 1 tbs sambal oelek
• 75g bean sprouts
• Pinch of salt

Method

1. Place noodles in a heatproof bowl. Cover with plenty of boiling water and set aside, stirring occasionally to separate, for 5 minutes or until soft.
2. Meanwhile, heat 2 tsp of oil in a wok over medium-high heat. Add eggs, tilting wok until they cover base and sides. As omelette begins to set, lift edges so uncooked egg runs underneath. Cook for 1 minute or until set. Slide onto a chopping board and roll into a log. Use a sharp knife to cut crossways into thin slices. Place on a plate and set aside until required.
3. Add another 2 tsp of the oil to the wok and increase heat to high. Add the pork and stir-fry for 2 minutes or until browned. Transfer to a bowl and set aside until required.
4. Heat the remaining oil in the wok. Add the carrot, capsicum, half of the shallots, garlic and ginger, and stir-fry for 1 minute.
5. Drain the noodles and add to the wok with the pork, prawns, kecap manis and sambal oelek, and stir-fry for 2 minutes or until the noodles are heated through.
6. Remove from heat. Add the bean sprouts and toss gently until well combined. Taste and season with salt.
7. Divide among serving plates and top with the sliced egg and remaining green shallots. Serve immediately.

Chicken fried rice

This tasty variation on fried rice is guaranteed to keep the hungry hordes happy.

Ingredients (serves 4)

• 2 tablespoons light soy sauce
• 2 tablespoons sweet chilli sauce
• 2 tablespoons oyster sauce
• 2 tablespoons peanut oil
• 600g chicken breast fillets, trimmed, thinly sliced
• 1 brown onion, cut into thin wedges
• 2 garlic cloves, crushed
• 2 eggs, lightly beaten
• 3 cups cold cooked rice (see note)
• 1 cup Thai basil leaves
• 4 green onions, sliced diagonally
• 1/4 cup fried shallots

Method

1. Combine soy sauce, sweet chilli sauce and oyster sauce in a small bowl. Set aside. Heat a wok over high heat until hot. Add 3 teaspoons oil and swirl to coat. Add half the chicken and stir-fry for 2 minutes or until browned. Transfer to a plate. Repeat with oil and remaining chicken.
2. Add remaining 2 teaspoons oil and onion to wok. Stir-fry for 2 to 3 minutes or until golden. Add garlic and stir-fry for 30 seconds. Add egg and rice. Stir-fry for 2 to 3 minutes or until egg is well combined with rice.
3. Return chicken to wok. Add soy sauce mixture, basil and green onions. Stir-fry for 1 to 2 minutes or until well combined. Spoon into bowls. Sprinkle with fried shallots and serve.

Notes

We used 1 cup jasmine rice. Cook rice following absorption method on packet. Spread on a tray. Refrigerate overnight, if time permits. Fried shallots are available from large supermarkets and Asian grocery stores.