Singapore Noodles (星洲炒米粉, Singapore Mei Fun)

• porties: 4 servings
• totale tijd: 30 minutes

Ingrediënten

200 g dried rice vermicelli noodles

2 tsp Maggi liquid seasoning

1 tablespoon curry powder or garam masala

1/2 teaspoon sesame oil

1/2 teaspoon salt

1/2 teaspoon jaggery

1/8 teaspoon white pepper

2 tablespoons groundnut oil

2 large eggs , beaten

2 cloves garlic , minced

2 teaspoons ginger , minced

1/2 onion , sliced (or shallot)

4 mushrooms, diced

8 oz (225 g) shrimp , peeled and deveined

Cooked chicken breast

1 carrot , julienned or grated

1 chilli, sliced (optional)

2-3 spring onions, sliced

A bunch of coriander, chopped

Instructies

Cook or soak vermicelli noodles in boiling water according to package instructions until al dente. I like to cook the noodles 1 minute less than the package indicates. Once done, drain and set aside.

Heat 1/2 tablespoon oil in a large nonstick skillet and heat over medium-high heat. Add the eggs. Cook and scramble the eggs until just cooked through. Transfer to a plate.

Add 1 tablespoon of oil and the garlic, ginger and onion. Stir and cook for 1 minute. Move everything to one side of the pan.

Pour in the remaining 1/2 tablespoon oil and the mushrooms to the other side of the pan. Cook, stirring occasionally, until the mushrooms are soft and wet, 5 minutes or so.

Add the carrot. Cook and stir for 1 minute, until the carrot just starts to turn soft.

Season with the Maggi, curry powder, salt, pepper, and sugar and mix well.

Add the noodles and toss with a pair of tongs until the sauce is mixed evenly.

Return the cooked egg to the pan and add the chicken. Mix everything well, for 1 minute or so. Transfer everything to serving plates and serve hot as a main.

Garnish with coriander and spring onion.

Voedingswaarde

• Calorieën: 302 kcal
• Totale vet: 12.2 g
• Verzadigd vet: 2.7 g
• Cholesterol: 233 mg
• Natrium: 645 mg
• Totale koolhydraten: 22.4 g
• Voedingsvezels: 2.4 g
• Totale suikers: 3.9 g
• Eiwit: 25.1 g