GREAT
CHINESE RECIPES
SINGAPORE
NOODLES RECIPE
1
- 439 g packet of noodle sticks
4
shallots
125
g (4 oz.) bean sprouts
½
teaspoon salt
500
g (1 lb.) green prawns
1-teaspoon
chilli powder
1
chicken breast
1-tablespoon
soy sauce
1
egg
Oil
for trying
MARINADE
FOR PRAWNS
1/4-teaspoon
salt
Pepper
1/4-teaspoon
sugar
MARINADE
FOR CHICKEN
1/4-teaspoon
salt
1/2
teaspoon dry sherry
1/4-teaspoon
sugar
Pepper
Add
the noodle sticks to large saucepan of boiling salted water and boil uncovered
for five minutes or, until the noodle sticks are tender:
Drain
and rinse noodle sticks under cold running water then drain well.
Spread
the noodle sticks out on clean tea towel placed over a wire rack and allow to
dry for one hour.
Lightly
beat egg with a fork.
Heat
1-teaspoon oil in frying pan, add egg, stir lightly and cook until set then
remove from the pan - cut the scrambled egg into thin strips.
Remove
the skin from chicken breast, cut meat from breast bone, then cut meat into
thin strips of approximately 8 cm x 5 mm (3 in. x ¼ in.).
Put
chicken and chicken marinade (salt, sugar, dry sherry, pepper) into a bow and,
mix well.
Shell
the prawns and using the point of a small knife, cut each prawn down the back,
remove the back vein, rinse and pat dry,
Place
the prawns and prawn marinade (salt, sugar, pepper) into a bowl and mix well.
Remove
the roots from bean sprouts, rinse and drain.
Cut
the shallots into 5 cm (2 in.) lengths.
Heat
2 teaspoons oil in wok or pan, add bean sprouts and cook for 2 minutes, then
remove from wok.
Heat
1 tablespoon of oil in the wok until hot, add prawns and chicken, sauté until
cooked (approximately 3 minutes) then remove from the wok
Heat
1-tablespoon oil in wok, add noodle sticks, sprinkle soy sauce, chilli powder
and salt over noodle sticks, and toss well until noodles are evenly coated.
Add
the prawns, chicken, bean sprouts, scrambled egg and shallots and toss until
well mixed
Serves
6.
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