"? Singapore Chow Mein ?
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I'm closing this week with Singapore chow mein as my entry to this week's Making Comfort Food Healthy at the #Healthykidscommunity
It was so yummy and felt like gone in #60seconds ! ?? We all have days when we feel like hitting the takeaway and order fried noodles. They are usually very oily and full of MSG hence so tasty! But I assure you that homemade can be just as delicious and healthy! -
Ingredients
? 8-12 raw king prawns(optional)
? 200g rice noodles
? 2 / 3 eggs (optional)
? 2 cups shredded chinese cabbage
? 2 large carrot (peeled & cut into thin strips)
? 1 spring onion (cut 10 cm then slice thing strips)
? 1 large sharlotte / onion (half and slice long way)
? 1 tbsp coconut oil / veg oil
? 1 1/2 tablespoons curry powder
? 2 tsp salt
?1 tbsp rice wine
? 1 tbsp sesame oil .
? 2 tbsp soy sauce
? Pinch of white pepper
? heaps of fresh coriander.
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Method
1.Rinse the prawns and pat dry. Soak the rice noodles in cold water for about 10-15mins. Drain the noodles and set aside.
2. Beat the eggs in a bowl and make a thin omelet and then cut into thin strips about 2 cm long and set aside.
3. Cut the chinese cabbage, carrot, sharlotte into thin slices and set aside.
4. Heat up the wok on the highest setting and add oil, prawns and stir-fry for about 20 seconds. Add carrot and stir fry for 1 min. Then add the chinese cabbage and onion and stir-fry for about 30 seconds. Then sprinkle the curry powder evenly over the mixture.
5. Add the rice noodles, rip them into manageable 10 -15 cm lengths for easy eating later. Mix the salt and rice wine well in a small bowl (until salt has melted) then pour it over the noodles evenly. Keep stiring and turning the noodles so that they won't stick to the wok. If they get sticky then add some more oil at the bottom.
6. Add the sesame oil, soy sauce, white pepper, spring onion and the eggs. Mix thoroughly again for another few minutes. Add more sesame oil and soy sauce if required (according to your taste).
7. Serve immediately with some fresh coriander.
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#friednoodles #noodles #chinesefood #asianfood #singaporechowmein #familyfood #kidsfood #glutenfree #essen #katsmealplans"
Singapore Chow Mein
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Singapore Chow Mein
Ingredients
8-12 king prawns (optional)
200g rice noodles
2 / 3 eggs (optional)
2 cups shredded chinese cabbage
2 large carrot (peeled & cut into thin strips)
1 spring onion (cut 10 cm then slice thing strips)
1 large sharlotte / onion (half and slice long way)
1 tbsp coconut oil / veg oil
1 1/2 tablespoons curry powder
2 tsp salt
1 tbsp rice wine
1 tbsp sesame oil ? 2 tbsp soy sauce
Pinch of white pepper
heaps of fresh coriander.
Directions:
1.Rinse the prawns and pat dry. Soak the rice noodles in cold water for about 10-15mins. Drain the noodles and set aside.
2. Beat the eggs in a bowl and make a thin omelet and then cut into thin strips about 2 cm long and set aside.
3. Cut the chinese cabbage, carrot, sharlotte into thin slices and set aside.
4. Heat up the wok on the highest setting and add oil, shrimp and stir-fry for about 20 seconds. Add carrot and stir fry for 1 min. Then add the chinese cabbage and onion and stir-fry for about 30 seconds. Then sprinkle the curry powder evenly over the mixture.
5. Add the rice noodles, rip them into manageable 10 -15 cm lengths for easy eating later. Mix the salt and rice wine well in a small bowl (until salt has melted) then pour it over the noodles evenly. Keep stringing and turning the noodles so that they won't stick to the wok. If they get sticky then add some more oil at the bottom.
6. Add the sesame oil, soy sauce, white pepper, spring onion and the eggs. Mix thoroughly again for another few minutes. Add more sesame oil and soy sauce if required (according to your taste).
7. Serve immediately with some fresh coriander.