10/30/12

Singapore Fried Noodles (Singapore)

This classic dish from Singapore is a colourful combination of tender chicken strips and tofu, tossed with hot chillies and spring onions in a fragrant coconut sauce.


Serves: 4

Ingredients:
  • 50g / 2 oz cashew nuts
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 2 tsp chilli powder
  • 4 tbsp groundnut oil
  • 400 ml / 14 fl oz canned coconut milk
  • 150g / 5 oz rice noodles
  • 3 chicken breasts, skinned and boned
  • 1 red and green chilli
  • 1 bunch spring onions
  • 3 tomatoes
  • 100g / 4 oz tofu
  • salt and black pepper
  • fresh coriander, to garnish

Preparation:

Put the cashew nuts, coriander seeds, cumin and chilli powder in a food processor and blend until ground.
Heat half the oil in a frying pan and fry the mixture for 1 minute. stir in the coconut milk, bring to the boil and simmer for 6 minutes.
Place the rice noodles in a bowl, cover with boiling water and leave for 2-3 minutes. Drain. Cut the chicken into strips. Core and de-seed the chillies and chop. Diagonally slice the spring onions and roughly chop the tomatoes. Drain th etofu and cut into dice.
Heat the remaining oil in a wok or frying pan and stir-fry the chicken for 5 minutes, or until browned. Add the chillies and spring onions and stir-fry for 2 minutes.
And the roughly chopped tomatoes, the diced tofu, the noodles and coconut mixture to the pan and stir-fry for another 2 minutes, or until the whole thing is heated through.Season to taste with salt and pepper. Roughly chop the fresh coriander and sprinkle over the dish to serve.

Tips:

Use dried egg noodles (sold in compressed squares) instead of the rice noodles.

Serve with either lime pickle or a tangy mango chutney.

Offer green tea or a cooling glass of fresh fruit juice, such as mango or passion fruit.

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