This delicious combination of chicken, prawns and flat rice noodles tossed with mushrooms is just food heaven! You must try this recipe!
SINGAPOREAN NOODLES
Ingredients
2 chicken breasts
12-15 medium prawns, cleaned, deveined and washed
400 grams flat rice noodles
1 large onion
5-6 button mushrooms
3-5 Indian Portobello mushrooms
1-2 fresh red chillies
6-8 Chinese cabbage leaves
1 tsp dark soy sauce
1 tsp honey
1 tsp corn flour
Salt to taste
1 tsp oil
½ tbsp + ½ tsp sesame oil
½ tbsp finely chopped ginger
1 tbsp finely chopped garlic
¼ tsp 5 spice powder
¾ tsp curry powder
1 tsp rice wine vinegar
2 tsps lemon juice
Chopped spring onion greens for garnish
Method
1. Soak flat rice noodles with sufficient water in a large bowl. Set aside for 15-20 minutes.
2. Slice onions, button mushrooms and Portobello mushrooms. Finely chop fresh red chilli. Similarly, shred Chinese cabbage leaves and transfer the vegetables on a plate and set aside.
3. Thinly slice chicken breast and transfer into a bowl. Add dark soy sauce, honey, corn flour, salt, and mix well.
4. Heat oil in a non-stick wok, add chicken and sauté on high heat for 2-3 minutes. Take the pan off the heat and transfer the chicken on to a plate.
5. Heat ½ tbsp sesame oil in the same wok, add prawns and salt and sauté for 1-2 minutes. Take the pan off the heat and transfer them on to the same plate.
6. Heat remaining sesame oil in the same wok, add chopped red chilli, ginger and garlic and sauté for a minute.
7. Add sliced onion and mix well. Cook till translucent. Add mushrooms and salt and sauté for 2-3 minutes.
8. Add 5 spice powder and curry powder and mix well. Add noodles and mix till well combined. Cook for 1-2 minutes.
9. Add prepared chicken and prawns, shredded cabbage and rice wine vinegar and toss well. Switch off the heat and add 2 tsps lemon juice. mix and transfer on to a serving plate. Garnish with spring onion greens and serve hot.
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