Name: Stir-Fried Noodles Singapore-Style
Cuisine: Malaysian
Ingredients: 4 dried red chillies; ½ teaspoon sea salt; 2 eggs, beaten; 4 tablespoons light soy sauce; ½ cup vegetable oil; 6 green king prawns, shelled and deveined; 6 mussels, washed and ‘beard’ removed; 2 tablespoons dark soy sauce; 1 skinless chicken breast, thinly sliced; 2 garlic cloves, minced; 2 red eschalots, minced; 350 g fresh rice noodle sheets, cut into 1-cm strips; ¼ cup chopped garlic chives; 1 cup bean sprouts

Preparation info

Difficulty
Easy

Appears in

Simply Asian

By Neil Perry

Published 2000

About

A Classic street-stall dish from Singapore and Malaysia, this is hot and dark and delicious. Although dried rice noodles can be used successfully, they are really no substitute for fresh in this dish, which is all about texture.

Ingredients

4 dried red chillies
½ teaspoon sea salt
½ cup vegetable

Asia
Singapore
Malaysia
Main course
Starter
South East Asia
Noodles
Spicy

Method

Soak the chillies in warm water for 10 minutes, drain them and then pound with a little of the salt in a mortar with a pestle. Heat the oil in a wok until just smoking, add the garlic and eschalots and stir-fry for 10 seconds. Add the chicken, prawns and mussels and continue to stir-fry, being careful not to let them burn. Add the pounded chilli and stir-fry for 30 seconds. Then add the noodles

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