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http://www.lifestylefood.com.au/recipes/6507/singapore-noodles

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Singapore Noodles

Ching puts her own spin on the noodle dish that's tradionally served at Singapore's famous hawker stalls.

Ingredients

Method

  • 1.

    Place the vermicelli rice noodles in a pan and pour in warm water, cover and soak for 25 minutes until done. Once cooked, drain the noodles and set aside.

  • 2.

    Heat the peanut oil in a wok and stir-fry the garlic, ginger and chopped mushrooms, adding the turmeric and stir-fry briefly.

  • 3.

    Then add the prawns and stir-fry until it turns pink, then add the rest of the vegetables.

  • 4.

    Add the cooked noodles and stir-fry well, then season with chilli spice, oyster sauce, rice vinegar and soy sauce and stir to combine.

  • 5.

    Add the beaten egg, stir gently until the egg is cooked through then final season with sesame oil and serve immediately.

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Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Singapore Noodles.

 
 

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Posted by Hayley1Report
this is a fabulous dish, the whole family love it and my mum is now cooking it at my brothers pub lol
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