Singapore Fried Noodles - Simplified and Improved for 2008

Submitted by Rhonda Scheurer

"So tasty it's worth all the fuss. Prepare to dirty every dish in your house, and impress every friend you feed it to."

 

• Ready In: 50mins
• Ingredients: 14
• Serves: 6

ingredients

• 200 g instant stir-fry noodles
• 4 eggs
• 340 g fresh bean sprouts
• 2 (454 ml) can water chestnuts
• 400 ml can of whole baby corn
• 1 medium onion, Chopped Finely
• 9.85 ml minced garlic
• 9.85 ml minced ginger
• 14.79 ml curry powder
• 88.74 ml oil
• 226.79 g can chicken broth
• 14.79 ml soy sauce
• 4.92 ml sugar
• 4.92 ml chili oil

directions

1. PREPARATION.
2. Boil noodles until cooked but still firm - approx 3 minutes.
3. Drain and rinse with cold water, then refrigerate.
4. Beat eggs and stir fry/scramble. Set aside.
5. Blanch bean sprouts, water chestnuts and corn. Set aside.
6. Mix chicken broth, soy sauce, sugar and chili oil in a bowl. Set aside.
7. STIR FRY.
8. Add 2 tbsp oil to large frying pan (heat on high).
9. Add onion, garlic, ginger and stir fry until onion is translucent.
10. Add bean sprouts, water chestnuts and corn.
11. Stir-fry on high heat for 2 minutes.
12. Add sauce and continue cooking about three minutes.
13. Remove to holding bowl.
14. Turn heat down to medium and add remaining oil.
15. Add curry powder, stirring to mix with oil.
16. Add noodles and toss to coat and heat them.
17. Add vegetables and eggs and toss.
18. Turn heat down to low and cook for a couple minutes.