RECIPE: SINGAPORE NOODLES

RECIPE: SINGAPORE NOODLES

29 Aug 2013

Serves 2
INGREDIENTS 
1 chicken breast, thinly sliced 
6 prawns, de-shelled and cleaned 
1 clove garlic
1 cup shredded cabbage
½ red pepper, julienned 
2 tbsp sweet soy sauce
2 tbsp ginger-chilli sauce
1 egg, beaten 
2 portions vermicelli noodles
1 spring onion, chopped 
A handful bean sprouts
Coriander leaves, to garnish 

METHOD
Stir-fry the chicken and prawns with garlic until cooked. Add the cabbage and peppers and stir-fry until tender but still slightly crunchy. Add the sauces and stir the egg through until cooked.
In the meantime, boil the noodles as directed, then drain and set aside.
Add the cooked noodles to the stir-fry, mix together and garnish with chopped spring onion, bean sprouts and coriander.