Singapore Chow Mein Noodles Recipe
Cooking fakeaways at home is incredibly satisfying and saves money too; these wonderful Singapore chow mein noodles are a popular Chinese takeaway meal that combines rice vermicelli noodles, prawns, and chicken with Indian curry flavours.
Servings 2 Servings
Calories 707kcal
Ingredients
- 90-100 g Dried Rice Vermicelli Noodles 3-3½oz
- 225 g Chicken Thigh Meat 8oz
- 225 g Shelled Raw Prawns 8oz
- 1 Large Onion 200g
- 1 Small Bell Pepper
- 1 Small Carrot 75g
- 75 g Green Beans ¾ Cup
- 3 Garlic Cloves
- 35 g Thumb Sized Piece Ginger
- 100 g Sliced Water Chestnuts ½ Cup
- 75 g Garden Peas ½-⅔ Cup
- 1 tablespoon Curry Powder
- 1 teaspoon Sugar
- ⅛ teaspoon MSG
- ⅛ teaspoon White Pepper
- 3 tablespoon Light Soy Sauce
- 1 tablespoon Chinkiang Vinegar
- 1 tablespoon Shaoxing Wine
- 1 teaspoon Toasted Sesame Oil
- 2 Large Eggs
- 2 tablespoon Cooking Oil
Instructions
- Place the rice vermicelli noodles in a bowl and pour over enough boiling water to cover them, then let them soak for 2-3 minutes. Drain the noodles, run them under cold water until cooled, and drain thoroughly. Then transfer them to a baking tray or large plate and spread them out to dry a little while preparing the remaining ingredients.
- If your prawns are frozen, defrost them by running them under cold water for 3-4 minutes.
- Cut the chicken thighs into 5-6mm (¼") strips across the thigh.
- Top and tail the onion, then peel it and cut it into 8 wedges.
- Cut the pepper into 5-6mm thick (¼") strips.
- Cut the green beans into 5cm (2") pieces.
- Cut the carrot into batons as finely as you can.
- Peel the garlic cloves and slice them as finely as you can.
- Peel the ginger, then cut it into batons as thinly as you can.
- Mix together the curry powder, white pepper, MSG and sugar, then set aside.
- Mix together the soy sauce, Shaoxing wine, Chinkiang vinegar and sesame oil and set aside.
- Crack the eggs into a bowl and beat lightly.
- Heat a wok over a high heat and add half of the cooking oil, then add the eggs and cook to form an omelette and then break it up and set it aside.
- Return the wok to the heat and add the remaining cooking oil, throw in the chicken and stir fry for 2-3 minutes or until very nearly cooked. Then remove and place on kitchen paper, making sure that you keep as much oil in the pan as possible.
- Return the wok to the heat and add the onions and stir-fry for 2 minutes.
- Throw in the garlic, ginger, water chestnuts, carrots and peppers and stir fry for 1 minute.
- Add the prawns, green beans and peas and stir fry for 90 seconds to 2 minutes.
- Return the chicken to the pan and sprinkle over the curry powder mix and toss everything together to coat.
- Add the noodles and eggs, then toss everything together.
- Push the ingredients to the side of the pan and pour in the sauce. When it begins to furiously boil, mix everything together and serve immediately.
Nutrition
Serving: 1 | Calories: 707kcal | Carbohydrates: 64g | Protein: 46g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 24g | Cholesterol: 329mg | Sodium: 1967mg | Fiber: 11g | Sugar: 17g
