Monday, 29 June 2009

Singapore noodles

Preperation time: 25 min | Cooking time: 10 min

Chinese recipes are relished in my family. I often try out chinese dishes and this is one among them. This recipe was very new to me and thought of trying my hands on it.

Dried rice vermicelli-250gms
Cooked shredded chicken-4tbsp
Carrot-1(cut into thin strips)
Onion-1(thin slices)
Chopped ginger-1tsp
Chopped garlic-1tsp
Mix peppers-1 small cup (thin slices)
Coriander powder-1tsp
Chilli powder-1/2tsp
Cumin powder-1/4tsp
Garam masala powder-1/4tsp
Pepper powder-1/4tsp
Soya sauce-1tbsp
Oil for cooking
Salt to taste

Cook the vermicelli as per instructions and keep it aside for cooling. Heat some oil in a pan, add the chopped ginger, garlic and onion. Saute for about 2 minutes then add carrot and continue to saute for another 5 minutes under high flame. Add the shredded chicken and the mix peppers with all the masalas and cook for sometime. Make sure the vegetables are crunchy and retains its fresh colour.

Heat some oil in a pan and add the beaten eggs and scramble them. Add this to the vegetable & chicken mixture and add soya sauce. Mix them well. To this add the vermicelli and cook for about 2 minutes. Server hot


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