Name: Singapore noodles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 450 gram fresh singapore noodles; 1 teaspoon peanut oil; 1 small (80g) brown onion, sliced finely; 2 bacon rashers, rind removed, chopped finely; 3 piece (15g) fresh ginger, grated; 1 tablespoon mild curry powder; 3 cup (480g) barbecued chicken, shredded; 6 green onions, sliced thinly; 1 1/2 tablespoon light soy sauce; 1/3 cup (80ml) sweet sherry

Singapore noodles

Seasoned with an eclectic mix of mild spices, this staple Asian noodle dish can be soon stir-fried to flavoursome perfection.

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Serves 4

Prep

Cook

10M

Total

15M

Ingredients

450 gram fresh singapore noodles

1 teaspoon peanut oil

1 small (80g) brown onion, sliced finely

2 bacon rashers, rind removed, chopped finely

3 piece (15g) fresh ginger, grated

1 tablespoon mild curry powder

3 cup (480g) barbecued chicken, shredded

6 green onions, sliced thinly

1 1/2 tablespoon light soy sauce

1/3 cup (80ml) sweet sherry

Method

1.Place noodles in large heatproof bowl, cover with boiling water; separate with fork, drain.

2.Heat oil in wok; stir-fry brown onion, bacon and ginger for about 2 minutes or until onion softens and bacon is crisp. Add curry powder; stir-fry until fragrant.

3.Add noodles and remaining ingredients; stir-fry until hot.

To get the amount of shredded meat needed for this recipe, purchase a large barbecued chicken weighing about 900g. Not suitable to freeze or microwave. This dish has lots of texture and only mild curry flavours, so try a textured wine such as a viognier or unwooded chardonnay.
Note

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