Singapore Noodles

A quick, easy, versatile recipe. Use spaghettini noodles or vermicilli but not rice noodles. I use the Oxo chicken soup base packets for this recipe.

• Ready In: 25 mins
• Serves: 4-6
• Yields: 1 serving dish of noodles

Ingredients

• 250  g  noodles (spaghettini or any fine noodles)
•  vegetable oil (for frying)
• 3  garlic cloves, crushed
• 1  teaspoon ginger powder
• 1  tablespoon sugar
• 4  green onions, sliced diagonally
• 6 -8  shrimp (optional)
• 1  chicken breast, thinly sliced (optional)
• 12  snow peas
• 6  mushrooms, finely sliced
• 1⁄2  red pepper, finely sliced
• 1 -2  teaspoon curry powder
• 1  tablespoon  chicken base
• 3⁄4 cup water
• 2  tablespoons fish sauce (or oyster sauce)
• 2  tablespoons  dry wine
• 1  tablespoon cornstarch (or flour)
• 2  tablespoons  sesame seed oil

Directions

1. Cook pasta and drain.
2. In a bowl, mix the chicken base, water, fish sauce, sesame oil, sugar, wine and cornstarch.
3. In a frying pan, fry garlic and green onions with ginger powder for a minute or two.
4. Add the veggies and mushrooms and stir on medium heat for a minute or two.
5. Add the shrimp/meat if you choose to make it a non-veg dish.
6. Cook until shrimp/meat is cooked.
7. Take it off the heat.
8. In a roasting pan put the noodles and the veggies together.
9. Pour the liquid in the bowl over it.
10. Put the roasting pan on the stove and over medium heat give it a good stir and turn off heat.