25/10/2017
An easy crowd favourite ONE-PAN SINGAPORE NOODLES recipe. I also like to bring this dish to a pot luck 😉
For 6 servings:
▫️4 eggs
▫️Salt & pepper to taste
▫️Cooking oil
▫️1 onion
▫️3 cloves of garlic
▫️1 inched thick ginger
▫️1.5 tbsps curry powder
▫️5 tbsps soy sauce
▫️4 cups of boiling water
▫️500g dried rice vermicelli noodles
▫️225g prepacked coleslaw salad (no dressing)
▫️Sliced red chilli & chopped fresh coriander as garnish
INSTRUCTIONS:
To make the omelet:
1. Whisk eggs, salt and pepper until well mixed.
2. Heat oil in a pan.
3. When the oil is hot, add the egg mixture.
4. Cook over low-medium until 80% cooked.
5. Turn the omelet to cook the other side.
6. Set aside on a plate.
7. When it is cool to handle, slice the omelet thinly.
To make the Singapore noodles:
1. Add 4 tbsps of cooking oil and sliced onion in the same large pan. Sauté over low-medium heat until translucent.
2. Add and saute garlic, ginger and curry powder over low heat until aromatic.
3. Add a small splash of hot water if the mixture appears dry.
4. Add soy sauce and allow it to sizzle for about 5 seconds in the pan.
5. Then pour 4 cups of boiling water. Stir to combine and wait until the “broth” starts to boil.
6. When the broth is bubbling, add the dried rice vermicelli noodles.
7. Using a tong, toss the noodles around in the broth until all are absorb evenly over medium heat.
8. When the noodles are loosen, add coleslaw salad and toss evenly with the noodles.
9. Keep tossing the noodles until all liquid has been absorbed. If you feel the bottom starts to stick a little, reduce the heat to low.
10. Check for taste. Add more soy sauce if necessary.
11. When the noodles are done, turn the heat to high and toss for a couple of seconds.
12. Garnish with sliced omelet, chilli and fresh coriander just before serving.
