Healthy Singapore Noodles
Published 13/02/2010 | 05:00
3 cloves garlic, minced
1 thumb-sized piece ginger, grated
2 tbsps of soy sauce
1 tbsp oyster sauce
100g rice vermicelli noodles
2 tbsps sunflower oil
2 chicken breasts, sliced into thin strips
2 celery sticks, finely sliced
1 carrot, finely sliced
4 spring onions
1 tbsp Asian curry powder
A good handful bean sprouts
1 tsp sesame oil
Singapore noodles are a standard Chinese restaurant dish, but making them at home is so easy and means you can monitor what's going into them, adding whatever healthy vegetables you like. The addition of curry powder to this dish not only brings a new flavour to it, but it also coats the noodles and gives a great texture to every bite. Serves two.
1 Marinate the chicken with the garlic, ginger, one tablespoon of soy sauce and oyster sauce. Cover and place in the fridge for at least 30 minutes.
2Soak the noodles in a bowl of boiling water for six minutes or until soft. Drain and set aside.
3Heat a wok over a high heat and add the oil to coat. Add the chicken and stir-fry for three to four minutes. Add the celery, carrot and spring onions, and stir-fry for two minutes. Add the curry powder and toss through for another two minutes.
4Add the noodles and bean sprouts and a drop of sesame oil to taste. Toss everything together using kitchen tongs until it's combined.
Serve straight away.