SINGAPORE-STYLE NOODLES

Singapore-Style Noodles image

Provided by Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 18

2 tablespoons groundnut oil (peanut)
1 tablespoon freshly grated ginger
1 red chile, seeded and finely chopped
5 fresh shiitake mushrooms, sliced
2 tablespoons ground turmeric
3 1/2 ounces diced smoked bacon
1 red bell pepper, seeded and sliced
1 handful julienned carrot strips
1 handful bean sprouts
3 1/2 ounces cooked chicken breast, shredded
9 ounces dried vermicelli rice noodles, pre-soaked in hot water for 10 minutes and drained
1 teaspoon crushed dried chiles
2 tablespoons light soy sauce
2 tablespoons oyster sauce
1 tablespoon clear rice vinegar or cider vinegar
1 egg, beaten
Dash toasted sesame oil
2 spring onions (green), sliced lengthwise

Steps:

Heat the groundnut oil in a wok, and when hot, stir-fry the ginger, chiles, mushrooms and turmeric for a few seconds. Add the bacon, and cook for less than 1 minute. Add the red bell pepper, carrots, and bean sprouts and cook for another minute, then add the cooked chicken, and stir well to combine.
Add the noodles, and stir-fry well, for 2 minutes, then season with the chiles, soy sauce, oyster sauce and vinegar. Stir to combine.
Add in the beaten egg, stirring gently until the egg is cooked through, less than 1 minute. Then, season with the sesame oil. Sprinkle over the spring onions, and serve immediately.