Thursday, August 11, 2011

Singapore Noodles

This dish was another request from the husband, and he LOVED the finished result, as did my noodle-loving one-year-old.  There are lots of options in the supermarket for vermicelli noodles - the pre-packaged packet ones, the hard ones that require soaking and the ones that require cooking on the stovetop.  Any of them work!  Very easy, cheap, healthy and delicious!

400g dried rice vermicelli
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
1/4 cup oyster sauce
1/4 cup soy sauce
250g chicken breast, sliced thinly
2 tablespoons oil
2 celery sticks, sliced thinly
1 large carrot, sliced thinly
3 spring onions, sliced
1 1/2 tablespoons curry powder
65g bean sprouts

Prepare vermicelli according to packet.

Place garlic, ginger, 1 tablespoon oyster sauce and 2 teaspoons soy sauce in a bowl and mix well.  Add the chicken, stir to coat and marinate for 30 minutes, if time allows.

Heat oil in a wok.  Stir-fry the chicken until browned.  Add the celery, carrot and spring onion and cook for about 3 minutes, until slightly softened.  Add the curry powder and cook for 2 minutes.

Add the noodles and mix well.  Stir in the remaining oyster sauce, soy sauce and bean sprouts.  Enjoy!

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