7 November 2018 |
Dreaming of Singapore noodles
As the excitement builds and the countdown starts (well in advance, but we’re super excited) to the 2019 Living the Dream trip to Singapore, we just have to start preparing our taste buds for the amazingness that awaits us.
Today has us dreaming of Singapore cuisine, and what better way to whet the appetite than with this amazing Singapore Noodles recipe.
What you’ll need:
300g peeled green prawns
300g chicken breast fillets, finely sliced
1 tbsp. Chinese rice wine
60ml light soy sauce
1 tbsp. grated fresh ginger
250g dried vermicelli noodles
60ml vegetable oil
1 tbsp. curry powder
1 red capsicum, halved and thinly sliced
6 green shallots, trimmed and sliced
60ml chicken stock
Fresh coriander sprigs to serve
Combine the prawns, chicken, Chinese rice wine, 1 tablespoon of soy sauce and 2 teaspoons grated ginger in mixing bowl. Cover and place in the fridge to marinate for 30 minutes.
Meanwhile, place the noodles in a heatproof bowl, cover with boiling water and set aside for 5 minutes to soften. Then drain.
Heat 1 tablespoon of oil in a wok over high heat. Add prawn mixture and stir-fry for 1 - 2 minutes or until just cooked through. Remove from wok and wipe wok clean with paper towel.
Heat the remaining oil in the wok over high heat, add the curry powder and stir-fry until aromatic (approx. 30 seconds). Add capsicum, ½ the shallots and the remaining ginger. Stir-fry for 1 minute or until shallots soften. Add the prawn mixture, stock and remaining soy sauce, and season as required with sugar, salt and pepper. Add the noodles and toss until coated and heated through. Sprinkle with fresh coriander and remaining shallots to serve.
So, if this recipe has your taste buds wanting more, all you need to do is make sure you’re a Billy Goat club member, let us know you’re keen to join us and prepare yourself to live the dream in Singapore with Team Raidis.