asian noodles

Singapore Noodles

Serves: 6 | Preparation Time: 45 min

Ingredients

  • 300g peeled green prawns
  • 300g chicken breast fillets, thinly sliced
  • 1 tbs Chinese rice wine
  • 60ml (1/4 cup) light soy sauce
  • 1 tbs grated fresh ginger
  • 250g dried rice vermicelli noodles
  • 60ml (1/4 cup) vegetable oil
  • 1 tbs curry powder
  • 1 red capsicum, halved, deseeded, thinly sliced
  • 6 green shallots, ends trimmed, thinly sliced diagonally
  • 60ml (1/4 cup) chicken stock
  • Fresh coriander sprigs, to serve

Instructions

Place the prawns, chicken, Chinese rice wine, 1 tablespoon of soy sauce and 2 teaspoons of ginger in a shallow glass or ceramic bowl. Stir until well combined. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.

Meanwhile, place the noodles in a large heatproof bowl. Cover with boiling water and set aside for 5 minutes to soften. Drain.

Heat 1 tablespoon of oil in a wok over high heat. Add half the prawn mixture and stir-fry for 1-2 minutes or until just cooked through. Transfer to a plate. Repeat with the remaining prawn mixture. Use paper towel to wipe the wok clean.

Heat the remaining oil in the wok over high heat. Add the curry powder and stir-fry for 30 seconds or until aromatic. Add the capsicum, half the shallot and the remaining ginger, and stir-fry for 1 minute or until the shallot softens.

Add the prawn mixture, stock and remaining soy sauce. Taste and season with sugar, salt and pepper. Add the noodles and toss until coated and heated through. Sprinkle with fresh coriander and remaining shallot to serve.

 

Asian Noodles with Ginger Garlic & Avocado

Serves: 2 | Preparation Time: 10 min

Ingredients 

  • 250g Asian noodles (pre soaked/cooked as per pack instructions)
  • 1tsp sesame oil
  • 1tbsp vegetable oil
  • 1tbsp ginger peeled and cut into thin strips
  • 2 garlic cloves, sliced
  • 1tbsp Light soy
  • 1tbsp oyster sauce
  • 1/2 Spanish onion (sliced)
  • 1 avocado
  •  parsley leaves

Instructions 

Heat sesame oil and vegetable oil in a wok or fry pan.
Add ginger and garlic, fry gently then add noodles and stir fry.
Cut avocado in half, remove seed and skin, cut flesh into neat slices thick enough to hold shape.
Add onion, avocado, soy and oyster sauce to the noodles and stir fry for a further minute or until all ingredients are combined and hot.
Serve and garnish with parsley.