Singapore Stir-fried Noodles
I have to thank my friend, the late Ken Lo, the Chinese restaurateur, for introducing me to this incredibly good recipe, which is a spectacular combination of flavours, textures and colours. If you can't get dried Chinese mushrooms or shrimps, use more of the fresh ones and it will still be wonderful.
|4 oz (110 g) rice noodles|
|6 Chinese dried mushrooms|
|1 heaped tablespoon Chinese dried shrimps|
|2 tablespoons groundnut or other flavourless oil|
|1 medium onion, chopped small|
|2 rashers streaky bacon, chopped small|
|1 large garlic clove, chopped|
|1 heaped teaspoon freshly grated ginger|
|1 level dessertspoon Madras curry powder|
|½ level teaspoon salt|
|2 oz (50 g) cooked chicken or pork, finely shredded|
|2 oz (50 g) peeled prawns, chopped into thirds|
|4 spring onions, finely chopped, including green parts|
|1½ tablespoons soy sauce (Japanese is best)|
|2 tablespoons dry sherry|
|Oven temperatures and Conversions|
|Click here for information|
|You also need a wok or very large frying pan.|
This recipe is taken from Delia Smith’s Winter Collection and Delia's Vegetarian Collection.
First of all, you need to soak the dried mushrooms and shrimps – to do this place them in a jug and pour boiling water over them and leave them aside to soak for 30 minutes.
Meanwhile, you can get on with all the chopping of the other ingredients. After the mushrooms and shrimps have soaked, drain off the water, reserving 2 tablespoons of it for later.
Give the mushrooms a squeeze and chop them into fine shreds. Now place the noodles in a large bowl, cover them with warm water and leave them to soak for 15 minutes.
Next, heat the oil in the wok and when it's very hot add the chopped onion and mushrooms, soaked shrimps, the chopped bacon, garlic and ginger. Stir them round in the hot oil, then reduce the heat and gently let all the ingredients cook together for about 15 minutes. This initial slow cooking allows all the delicious flavours and aromas to permeate the oil.
After 15 minutes, add the curry powder and salt to the cooked ingredients, then drain the noodles in a colander – give them a really good shake to get rid of any excess water.
Then turn the heat under the pan up to medium, add the chicken, then the fresh prawns, followed by the chopped spring onions.
Next add the drained noodles to the pan, then, using either a large fork or some chopsticks, toss the ingredients around so that everything is incorporated amongst the noodles.
Finally, sprinkle in the combined mushroom water, soy sauce, and sherry, give everything a good stir and serve immediately on hot plates.
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Chopsticks at the ready: like all stir-fries, this flavourful recipe is quick and easy to make and is a great way to eke out a piece of steak for two people.
Soba noodles are made with buckwheat and are traditionally served either hot in soups or cold in salads. The salad version is my favourite and you can, of course, use any green salad leaves in this recipe.
Chinese-style recipes are often perfect for one, because many of them are made at top speed. The trouble is that Westerners are often inclined to add a little extra cooking time, and the end result can be just that little bit overdone.
Stir-frying involves speed of cooking with a high heat. As the vegetables come into contact with the hot surface of the pan or wok, the heat seals in the flavour and all the nutrients are retained.
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