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Recipe of Singapore Fried Noodles

Formula of Singapore Fried Noodles 

A well known assortment in Singapore and Hong Kong, this blend seared noodles rushes to make.

There are various varieties to this dish, including a veggie lover rendition, with various assortments of noodles or with pork rather than chicken.


Fixings: 

Rice Vermicelli (or Plain Rice Noodles) - 100 gms

Chicken Breast - 1/4 cup, boneless, skinless, cleaved or cut into flimsy strips

Shrimps - 100 gms, shelled, deveined

Garlic - 1 clove, minced

Onion - 3 tblsp, cut

Red Capsicum - 3 tblsp, cut

Egg - 1, daintily beaten

Bean Sprouts - 100 gms

Spring Onions - 100 gms, cleaved

Corn Flour - 1/4 tsp, blended with 1/4 tsp water

Oil - 4 tsp

For the Sauce:

Clam Sauce - 1/2 tblsp

Curry Powder - 3 tsp

Soy Sauce - 3/4 tbsp

Sugar - 1 tsp

Water - 100 ml


Technique: 

  • Douse the rice vermicelli in warm water for 10 to 20 minutes or until delicate. 
  • Deplete and keep aside. 
  • Pour the corn flour blend over the chicken pieces and blend well until covered. 
  • Blend all the sauce fixings in a dish. 
  • Heat 3 tsp oil in a container over medium fire. 
  • Saute the onions, capsicums and garlic for a moment. 
  • Include the shrimps and chicken pieces. 
  • Cook until they begin to change shading. 
  • Include the vermicelli and panfry for a moment. 
  • In a nonstick skillet, include 1 tsp oil and include the egg. 
  • Cook until the base sets and exchange to the noodles. 
  • Include the sauce and blend well. 
  • Cook for one more moment or two, blending every now and then. 
  • Trim with spring onions and bean grows. 
  • Serve.

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