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Chicken Singapore Noodles with Choi Sum
15 mins |
15 mins |
150 grams of noodles (prepare in advance)
A selection of vegetables cut very finely, e.g. carrot, pepper, mushrooms, spring onions, or spring greens.
200g Choi Sum
- (chopped into halves along the core)
Chicken (cooked and sliced) -
this could be leftovers from a roast
1 Garlic clove, crushed
1 Medium Free Range Egg
2 slices of bacon
Ginger (1 thumb size*), peel then grated
1 teaspoon of madras powder
Vegetable oil for frying
1 to 2 fresh Thai red chilli (optional)
Heat the vegetable oil in a wok or frying pan, make sure the oil is very hot.
Scramble the egg, garlic and bacon and fry in pan.
Stir fry the vegetables starting with any of the harder vegetables, such as carrots first and
Add noodles, chicken, madras powder and chillies then stir fry for a further 2 minutes.
Add dark soy sauce and quickly heat through.
Garnish with coriander and serve immediately.
*Thumb size of ginger is about 5 centimeters (2 inches) long, 1.5 centimeters (0.6 inches) in diameter.