Hot Singapore Noodles Recipes-
Ingredients :
* 400 g dried Changs rice vermicelli
* 2 cloves garlic, crushed
* 2 tsp grated fresh ginger
* 1/4 cup Changs oyster sauce
* 1/4 cup Changs soy sauce
* 250g chicken breast fillets, thinly sliced
* 2 tblsp oil
* 2 sticks celery, julienned
* 1 large carrot, julienned
* 3 spring onions, sliced on the diagonal
* 11/2 tblsp Asian curry powder
* 1/1 tsp Changs sesame oil
* 65g bean sprouts
Method :
- Cover the noodles with cold water and leave for 30 minutes, or until soft. Drain.
- Place the garlic, ginger, 1 tablespoon oyster sauce and 2 teaspoons soy sauce in a bowl and mix well. Add the chicken, toss to coat and marinate for 30 minutes.
- Heat a wok until very hot, add the oil and swirl to coat. Stir-fry the chicken until browned. Add the celery, carrot and half the spring onion, and stir-fry for 2-3 minutes, or until slightly softened. Add the curry powder and stir-fry for 2 minutes, or until aromatic.
- Add the noodles and mix well to coat and heat through. Then stir in the remaining oyster sauce, soy sauce, spring onion, sesame oil and bean sprouts. Serve hot.
