Noodles Recipes - Singapore Noodles Recipe

Ingredients

• 20g/3/4oz dried shiitake mushrooms

• 225g/8oz fine egg noodles

• 10ml/2 tsp sesame oil

• 45ml/3 tbsp groundnut (peanut) oil

• 2 garlic cloves, crushed

• 1 small onion, chopped

• 1 fresh green chili, seeded and thinly sliced

• 10ml/2 tsp curry powder

• 115g/4oz green beans, halved

• 115g/4oz Chinese leaves (Chinese cabbage), thinly shredded

• 4 spring onions (scallions), sliced

• 30ml/2 tbsp soy sauce

• 115g/4oz cooked prawns (shrimp), peeled and deveined

• salt

Serves 4

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Method:

1. Soak the mushrooms for 30 minutes. Drain, reserving 30ml/ 2 tbsp of the water. Discard the stems and slice the caps.

2. Bring a pan of lightly salted water to the boil and cook the noodles according to the directions on the packet. Drain, tip into a bowl and toss with the sesame oil.

3. Heat the groundnut oil in a preheated wok and stir-fry the garlic, onion and chilli for 3 minutes. Stir in the curry powder and cook for 1 minute.

4. Add the mushrooms, green beans, Chinese leaves and spring onions. Stir-fry for 3-4 minutes until the vegetables are tender, but still crisp.

5. Add the noodles, soy sauce, reserved mushroom soaking water and prawns. Toss over the heat for 2-3 minutes until the noodles and prawns are heated through.

Dried Chinese mushrooms add an intense flavor to this lightly curried dish.

Cook's Tip: Ring the changes with the vegetables used in this dish. Try mangetouts (snow peas), broccoli, sweet peppers or baby corn cobs. The prawns (shrimp) can be omitted.