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17 September 2014,13:46 by
D.Sumithra

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SINGAPORE NOODLES

Serves :
6

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Pour boiling water over the noodles to cover them; leave to stand for 4 minutes or according to packet instructions. Drain well and set aside.
  • Heat the oil in a wok, add the shallots, garlic, ginger, red pepper, green pepper and chilli flakes and stir-fry over a high heat for 2 minutes or until the shallots are softened.
  • Stir in the ground coriander, followed by the pork, chicken and raw prawns; if using cooked prawns, add them at the end of cooking, with the noodles.
  • Stir-fry over a high heat for 4 minutes or until the pork is cooked.
  • Add the noodles and peas to the wok and use two spoons to lift and stir until the noodles are coated evenly with the sauce and hot through.
  • Add the liquid seasoning and lemon juice. Serve hot, garnished with the chopped coriander.

INGREDIENTS

  • 250 grams rice thread noodles
  • 4 tablespoon sesame oil
  • 4 shallots, sliced
  • 4 garlic cloves, crushed
  • 4 tablespoon grated root ginger
  • 1 red pepper, shredded
  • 1 green pepper, shredded
  • 2 teaspoon chilli flakes
  • 2 tablespoon ground coriander
  • 150 grams boneless pork, diced
  • 200 grams boneless chicken, diced
  • 200 grams peeled raw prawns, diced, or cooked peeled prawns
  • 100 grams thawed frozen peas
  • 2 tablespoon liquid seasoning
  • Juice of 1 lemon
  • 5 tablespoon chopped fresh coriander

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