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singapore-noodles

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Recipe

This popular dish combines the delicacy of Chinese cooking, the heat of Indian spices, and the fragrance of Malaysian herbs.

Yield : Makes 4 servings
Prep Time : 15 mins
Cooking Time : 10 mins

Ingredients

  • 6 oz (175g) thin Asian egg noodles
  • 2 tbsp plus 1 tsp vegetable oil
  • 5 oz (140g) boneless skinless chicken breast, thinly sliced
  • 5 oz (140g) medium shrimp, peeled
  • 1 onion, thinly sliced
  • ½ red bell pepper, cored, seeded, and cut into strips
  • 1 small head of bok choy, sliced
  • 2 garlic cloves, finely chopped
  • 1 fresh hot red chile, seeded and minced
  • 4 oz (115g) bean sprouts
  • 2 tbsp light soy sauce
  • 1 tbsp curry powder
  • 2 large eggs, beaten
  • Cilantro leaves, for garnish

Special Equipment:

  • Wok

Directions

1. Bring a large pot of lightly salted water to a boil over high heat. Add the noodles and cook until tender. Drain and rinse under cold water. Toss with 1 tsp of the oil.

2. Heat 1 tbsp oil in a wok over high heat. Add the chicken and stir-fry for 1 minute. Add the shrimp and stir-fry for another 2 minutes. Transfer to a plate.

3. Add 1 tbsp oil to the wok and heat. Add the onion and stir-fry for 2 minutes. Add the pepper, bok choy, garlic, and chile, and stir-fry for 2 minutes more. Add the bean sprouts and stir-fry for 2 minutes.

4. Add the soy sauce and curry powder and stir-fry for 1 minute. Add the noodles, pour in the eggs, and toss together until the egg starts to set. Return the chicken and shrimp to the wok and stir-fry for 1 minute. Sprinkle with cilantro and serve hot.

Notes

Slice the chicken, chop the vegetables, and peel the shrimp and refrigerate for up to 8 hours before cooking.

Nutritional Benefits: low fat.

Caution: cook the shrimp on the day of purchase.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

414kcal (21%)
292mg (29%)
121mg (202%)
559mcg RAE (19%)
1028mg
109mg
30g
7g
5g
43g
218mg (73%)
781mg (33%)
2g (11%)
15g (23%)
6mg (33%)
 

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