Singapore-Style Noodles & Chicken and Prawns recipe
Enjoy a flavourful stir-fry of rice vermicelli noodles tossed with spiced chicken, prawns, bean sprouts, and omelette strips,with fresh chilies and spring onions.
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Cooking tools:
- Wok
- Stove
- Pot
- Colander
- Mixing bowl
- Whisk
- Spatula
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Plate
- Serving platter
Ingredients
- 200 g rice vermicelli
- Peanut oil
- 2 free-range eggs, beaten
- 250 g chicken fillets, skinned and sliced into strips
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon turmeric
- 2 cloves garlic, finely chopped
- 6 spring onions, finely chopped
- About 100g bean sprouts
- Salt
- 230 g small prawns, cooked and shelled
- 2/3 cup chicken stock
- Soy sauce
- 1-2 fresh red chillies, finely chopped
- 1 spring onion, chopped
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