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Collection: Chinese
Recipe By: Ed Nordstrom
Singapore Street Noodles
Ingredients
- 450 g frozen stir-fry vegetables (mixture of shredded cabbage, carrots, spring onions, peppers, bean sprouts, sweet corn kernels)
- 320 g egg noodles, cooked and drained
- 1 egg, beaten
- 1 teaspoon five-spice powder
- 2 teaspoons mild curry powder
- 2 tablespoons of soy sauce
Directions
- Cook the noodles in a large wok, drain the noodles and add the vegetable mixture. Mix well.
- Empty the noodles and vegetable mixture into another container and fry the egg in the wok, scrambling it.
- Add the noodles and vegetables to the wok again.
- Heat the noodles and vegetables with the egg over a medium heat for 5 minutes
- Add the five spice, curry powder and soy sauce, mix well and cook over a high heat for a further 2 to 3 minutes.
- Serve immediately with extra soy sauce and sweet chilli sauce
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