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Ali’s version of Singapore noodles- Win a dinner for two.

10 Aug 2010

Each month Docklands News will be bringing you a recipe of the month.

Docklands News encourages readers to submit a recipe of no more than 500 words and an image of their fabulous creation. The recipe chosen to be featured for the month will win a Sunday roast dinner for two at Mad Duck Café in Yarra’s Edge.

Recipe  – Serves six  main serves

There’s no need to rush off to your local Chinese takeaway shop or restaurant for your hit of this family favourite when it’s so easy to make.

Singapore noodles is a delicious meal that will have kids and adults enjoying their vegies and begging for more.

It’s perfect for an after school/work snack, main meal or accompaniment and the best thing is you can have a play with it and add or take out things you don’t like. Don’t be put off by the length of the ingredients list, it is very simple and once you have the staple you can make it over and over again.

Ingredients

250 grams rice vermicelli noodles (usually one packet at Woolworths or Coles)

700 grams beef, chicken, prawn or pork (or a mixture of all) cut into slices.

¼ cup chicken stock or water

3½ tbsp soy sauce

3 tbsp oyster sauce

2 tbsp coriander

2tbsp curry powder

2tbsp fish sauce

1 or 2 diced small chillies depending on how hot you like your food

2½ tbsp extra virgin olive oil

4 cloves garlic, minced

3 tsp minced ginger

1 large onion, peeled and sliced

1 red capsicum, deseeded and finely sliced

2 medium carrots peeled and sliced

2 handfuls of snow peas with the end cut off

1 bunch of broccoli cut into bite size pieces

1 tin baby corn cuts and tips

3 eggs

Salt, pepper or brown sugar to taste

METHOD

Place the noodles in a large, heatproof bowl and pour over boiling water. Allow the noodles to soak completely covered in water for 5-10 mins until soft. Once soft, drain the noodles in a colander, rinse and set aside.

In a small bowl, mix the chicken stock/water, soy sauce, oyster sauce and fish sauce. Set aside.

Heat a large wok to a high heat. Add half the oil and half the amount of garlic, ginger, onion, curry powder, chilli and sauce. Stir-fry briefly until fragrant before adding the meat. Cook the meat until tender then transfer the meat to a plate.

Add the remaining oil, ginger, garlic, chilli, curry powder and onion to the wok and stir-fry briefly before adding the vegetables.

Toss the vegetables until tender and then add the meat, noodles and coriander to the mixture.

Stir in the remaining sauce making sure it completely coats the dish.

Whisk eggs and fry in separate non-stick pan as an omelette. When cooked, chop the omelette into small pieces and add to the noodles.

Taste test and then add salt, black pepper, sugar, soy sauce or curry powder if desired.

Plate up the dish and garnish with coriander if any is left over and voila, you have the perfect Singapore noodles.

Note: This is a great and tasty dish if you are a vegetarian – Just leave out the meat and add a few extra vegies.

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