Stir-Fried Noodles Singapore-Style

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

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
Malaysia
Singapore
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