SINGAPORE SEAFOOD NOODLES

A quick and healthy breakfast recipe. It only takes 15 minutes to make it. You should try this singapore recipe.

INGREDIENTS

• 1 cup small dried Chinese mushrooms
• 300g thin fresh egg noodles or Singapore noodles
• 1 cup (150g) fresh peas or frozen peas
• 1 tablespoon peanut oil
• 1 tablespoon mild curry powder
• 1 carrot, peeled, halved lengthways, thinly sliced diagonally
• 1 red capsicum, seeded, thinly sliced
• 250g Chinese barbecue pork, thinly sliced
• 100g small cooked prawns, peeled
• 2 tablespoons kecap manis (sweet Indonesian soy sauce)
• 1 tablespoon shaoxing wine (Chinese rice wine) or dry sherry
• 4 green onions, trimmed, thinly sliced
• Coriander leaves, to serve

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HOW TO MAKE

1. Place the mushrooms in a medium heatproof bowl and cover with boiling water. Set aside for 10 minutes to soak. Drain mushrooms well and squeeze out any excess liquid.
2. Place noodles and peas in a heatproof bowl and cover with boiling water. Use a fork to separate the noodles. Set aside for 5 minutes to soak. Drain well.
3. Meanwhile, heat peanut oil in a wok over high heat. Add the curry powder, carrot and capsicum and cook, tossing, for 1-2 minutes or until aromatic. Add the pork, prawns, kecap manis, shaoxing wine, half the green onions and the noodle mixture and cook, tossing, for 2-3 minutes or until heated though and well combined. Remove from heat.
4. Divide the noodles among serving bowls and sprinkle with coriander leaves and remaining green onions. Serve immediately.