SINGAPORE CHOW MEIN - BIGOVEN.COM
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Total Time 30 minutes
Prep Time 30 minutes
Yield 4
Number Of Ingredients 19
Steps:
- "Soak the noodles in hot water for 10 minutes and drain. Heat a wok until smoking and add the peanut oil, then stir fry the ginger, chilli, mushrooms and curry paste/powder for a few seconds. Add the char-siu or bacon and cook for 15-20 seconds, then add the red pepper, carrots, beansprouts and cooked chicken and prawns/shrimp. Stir-fry for one minute. Add the noodles to the wok and toss for 1-2 minutes, then season with the chillies, soy sauce, oyster sauce and vinegar. Stir well to combine. Pour the beaten egg into the wok and stir gently for one minute, or until the egg is cooked through. Season with a dash of sesame oil, then pile the stir-fry onto a serving plate and garnish with the sliced spring onions."
Nutrition Facts : Calories 90 calories, FatContent 7.05879577293529 g, CarbohydrateContent 5.86826939133252 g, CholesterolContent 0 mg, FiberContent 1.3436961297722 g, ProteinContent 1.44384443126772 g, SaturatedFatContent 1.18019083519367 g, ServingSize 1 1 Serving (96g), SodiumContent 468.921514468645 mg, SugarContent 4.52457326156033 g, TransFatContent 0.445811715753209 g
SPICY SINGAPORE NOODLES RECIPE | BBC GOOD FOOD
These spicy noodles are simple to make, low calorie and have a slightly sweet, slightly savoury curry sauce - an ideal way to use up leftover roast pork too
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 19
Steps:
- Pour boiling water over the noodles in a bowl and leave for 4-5 mins until just starting to soften, or follow the pack instructions. Drain and leave in the sieve to steam-dry. Mix the ingredients for the sauce together and set aside.
- Put all your ingredients in bowls next to the hob ready to use. Heat a wok over a high heat with 1 tbsp of the oil. Add the chilli, garlic, coriander stalks and ginger, and stir-fry for a couple of mins. Add the carrot, spring onions and shredded cabbage, and stir-fry for about 5 mins, then move all of it to one side of the wok. Add the remaining oil and fry the beaten egg, moving it around to incorporate into the veg. Add the prawns and stir for a few seconds until starting to turn pink. Add the pork, stir-fry to heat through and combine, then add the noodles and sauce, followed by the beansprouts. Stir-fry until the prawns are cooked through, then serve topped with coriander leaves.
Nutrition Facts : Calories 455 calories, FatContent 17 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 55 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 5 grams fiber, ProteinContent 19 grams protein, SodiumContent 2.8 milligram of sodium
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