Singapore Noodles Recipe Jamie Oliver

Make sure you have all your ingredients lined up and ready to go.

Singapore noodles recipe jamie oliver. Add the curry powder and stir fry until fragrant. Stir fry until golden then go in with the prawns garlic and ginger. 225 g fine rice noodles 1 tbsp unsalted peanuts 150 g minced pork olive oil 1 heaped teaspoon curry powder 1 tsp chinese five spice 1 clove of garlic 1 thumb sized piece of ginger 150 g leftover cooked chicken 4 button or chestnut mushroom s a white cabbage 150 g frozen peeled cooked prawns 200 g frozen peas 2 large eggs low salt soy sauce 1 lime 1 2 fresh red chillies 4 spring onions.

Hungover noodles for days when you need a bit of a boost. Make sure you have all your ingredients lined up and ready to go. However because you are using so little of it the sauce has to be packed full of flavour.

Curry powder sesame oil dry sherry or shao hsing wine pepper a little sugar to temper it and some. Singapore noodles are made in two parts. Add the coriander stalks garlic and ginger and cook for a further minute.

Crush the peanuts in a pestle and mortar and toast in a large frying pan or wok on a medium heat until golden. Push everything to one side of the pan and crack the eggs into the gap stir them around so they start to scramble and cook. Drain the noodles and add them to the pan along with the egg.

Add the spring onions carrots and broccoli and stir fry for a further 2 minutes then add the cooked noodles. Coarsely grate the cabbage. Put a tablespoon of olive oil into the hot pan.

Jamie oliver speedy singapore style noodles 519 calories. Keep stir frying until the noodles are warm and the chicken is cooked through. Peel and finely slice the onion and garlic.