Singapore Noodle Rice

Ingredients list for Singapore Noodle Rice

• 100 grams Noodles
• 3/4 cup Rice soaked
• 2 Spring onions with greens finely chopped
• 2 Eggs
• 4 tablespoons Chilli oil
• 3-4 cloves Garlic finely chopped
• 1 inch piece Ginger finely chopped
• 200 grams Boneless chicken cut into thin strips
• 12 Small prawns shelled and deveined
• 1/2 tablespoon Soy sauce
• 3 tablespoons Tomato sauce
• 1/4 teaspoon MSG
• 1/2 teaspoon White pepper powder
• to taste Salt
• 1 tablespoon Vinegar

Method

1. Boil noodles in three cups of water until just done. Drain and cool. Cook rice in three cups of water until just cooked. Drain well and cool. Reserve some spring greens for garnish. Break eggs into a bowl and whisk lightly.
2. Heat chilli oil in a wok, add garlic and ginger and stir-fry for a minute. Add chicken pieces and prawns and continue to stir-fry for half a minute. Add spring onions and cook on high heat for a minute more.
3. Stir in whisked egg and continue to cook on high heat for half a minute or until the egg is scrambled. Add noodles, rice, soy sauce, tomato sauce, MSG, white pepper powder and salt.
4. Mix well and cook for a couple of minutes until noodles and rice are heated through, tossing continuously. Mix in vinegar and serve hot, garnished with reserved spring onion greens.

Nutrition Info