Singapore Chow Mein

Ready in 45 minutes

Try this Singapore Chow Mein recipe, or contribute your own.


250g/9oz dried vermicelli rice noodles
2 tbsp peanut oil
1 tsp ginger; grated
1 Red Chilli; finely chopped
5 Shiitake Mushrooms; Sliced
1 tsp Chinese Curry Paste/Powder
100 Grams Char Siu; or bacon
1 Red Pepper; Sliced
1 handful Carrots; Julienned
1 handful Beansprouts
100 Grams Cooked Chicken Breast; shredded
100 Grams prawns/shrimp
1 tsp dried chilli flakes
2 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp rice vinegar
1 egg; beaten
1 dash toasted sesame oil
2 spring onions; sliced length ways

Original recipe makes 4 Servings



Soak the noodles in hot water for 10 minutes and drain.

Heat a wok until smoking and add the peanut oil, then stir fry the ginger, chilli, mushrooms and curry paste/powder for a few seconds.

Add the char-siu or bacon and cook for 15-20 seconds, then add the red pepper, carrots, beansprouts and cooked chicken and prawns/shrimp. Stir-fry for one minute.

Add the noodles to the wok and toss for 1-2 minutes, then season with the chillies, soy sauce, oyster sauce and vinegar. Stir well to combine.

Pour the beaten egg into the wok and stir gently for one minute, or until the egg is cooked through. Season with a dash of sesame oil, then pile the stir-fry onto a serving plate and garnish with the sliced spring onions.

Verified by jdriemeyer
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Calories Per Serving: 474 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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