Singapore Noodles

The team at South-East Asian restaurant Chimes whips up an all-time fave
Friday , 07 September 2012
Singapore Noodles
Singapore Noodles

Serves 4 to 6

4 tbsp corn oil
400g prawns
200g chicken
500g rice vermicelli noodles
100g bean sprouts
40g red pepper
40g green pepper
20g shitake mushrooms
20g white onion
30g carrot
2 tsp yellow curry powder
4 tbsp oyster sauce
2 tsp chicken stock powder
2 tbsp soy sauce
3 tsp white sugar
1 tsp white pepper powder
1 tsp sesame oil
4 eggs

In a bowl pour boiling water over the vermicelli noodles and soak for 1 to 4 minutes or until soft, then drain off the excess water.
Peel and clean the prawns and chicken, and then julienne.
Julienne the peppers, onion, shitake mushrooms and carrot.
Heat the oil in a wok until hot, combine the eggs, prawns, chicken and vegetables all together and stir-fry until tender. Add rice vermicelli, oyster sauce, soy sauce, yellow curry powder, white sugar, sesame oil, chicken stock powder and white pepper powder and then sauté until cooked through.

INFO: Chimes, Seven Sands Hotel Apartments, Dubai; open from iftar to midnight; 04 3234211/800 CHIMES,

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