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Singapore-Style Noodles

'Mee-fun' or 'rice noodles' made their way to Singapore via travelling Fujianese Chinese traders rice is predominantly grown in this sub-tropical Chinese province. On Singaporean soil, rice noodles fused with ingredients like turmeric and curry powder used by other trading Indians and local Malays and thus this delicious stir-fried rice noodle dish was born. It is a takeaway favourite all over the world and one of my favourite brunch dishes. The bacon is not traditional but is a good substitute for Chinese char-siu roast pork. Don't let the long list of ingredients faze you, it's worth it to create the layers of flavours!
  • Level: Easy
  • Total: 30 min
  • Prep: 25 min
  • Cook: 5 min
  • Yield: 2 servings
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Ingredients

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

Directions

  1. 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. 
  2. Add the noodles, and stir-fry well, for 2 minutes, then season with the chiles, soy sauce, oyster sauce and vinegar. Stir to combine. 
  3. 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.

Cook’s Note

You could also add 6 ounces raw Tiger prawns (shrimp), shelled, and deveined. Add them to the pan, and cook for 1 minute, or until they start to turn pink, right before you cook the bacon.

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