Heidi's Singapore Noodles.
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Ingredients requirements - Heidi's Singapore Noodles:
- Give 250 grams - vermicelli egg noodles.
- Prepare 500 grams of pork mince.
- Give 1 of cooked chicken breast diced or a cup of left over chicken diced.
- Require 2 clove garlic, crushed.
- Require 1 small for knob ginger, grated.
- Require 2 tsp for curry powder.
- Prepare 1 large for carrot, julliened.
- Provide 2 tsp chinese five spice.
- You need 4 of button mushrooms, sliced.
- Prepare 2 cup for white cabbage, shredded.
- Give 2 cup - red cabbage, shredded.
- Give 1 cup peas.
- Provide 12 for peeled, cooked prawns.
- Provide 3 eggs.
- Give 1 of or more tbs chilli flakes.
- Prepare 1 of soy sauce.
- Require 4 of red chillies.
- Need 1 of lime.
- Require 2 spring onions, sliced.
- You need 1/2 bunch of chopped coriander.
Heidi's Singapore Noodles step by step:
- Cook the noodles in a pot of boiling salted water.
- Heat a large oiled frying pan or wok and fry the pork mince with the curry powder and Chinese five spice until the mince is brown.
- Stir thru the garlic, ginger, chicken and prawns and cook through for a few minutes before adding the cabbage, carrots, mushrooms and peas.
- Toss and stir for a further few minutes, then push everything to one side of the pan and crack eggs into the gap, stirring until they scramble and cook..
- Add chilli flakes and then add in cooked, drained noodles and toss together for a few minutes before adding soy sauce to taste. This should take a few decent lugs..
- Squeeze over the lime juice and place onto a large platter. Sprinkle with the spring onions, coriander and chillies and dig in.
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