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Singapore noodles
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Elevate your spicy noodle side dish by adding succulent prawns for a satisfying and delicious meal.
Ingredients:
250g dried rice-stick noodles
36.80 gm vegetable oil
1brown onion, halved, thinly sliced
10.00 gm curry powder
2Chinese sausages, thinly sliced (see note)
2 medium carrots, peeled, halved lengthways, sliced diagonally
100g beansprouts, trimmed
127.50 gm chicken style liquid stock
42.00 gm soy sauce
20.00 ml rice wine vinegar
16.00 gm brown sugar
Instructions:
Place the noodles in a large heatproof bowl and cover them with boiling water. Let them stand for 5 minutes or until they are tender, then drain them.
Heat a large wok over medium-high heat and add oil, swirling to coat. Stir-fry onion and garlic until onion softens, about 2 minutes. Add curry powder and stir-fry until fragrant, about 30 seconds. Add sausage and carrot, stir-frying until heated through, about 2 minutes. Add rice noodles, beansprouts, chicken stock, soy sauce, rice wine vinegar, and brown sugar. Stir-fry until noodles are heated through, about 1 to 2 minutes. Serve hot.