Wednesday, October 10, 2012

Allergy free Singapore noodles recipe

  • 250g dried rice sticks
  • 2 tbsps olive oil
  • 1 onion, thinly sliced
  • 1 double chicken breast, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2cm piece fresh ginger, finely grated (optional)
  • 1 tbsp curry powder
  • 1 carrot, halved lengthways, sliced diagonally
  • ½ red capsicum, thinly sliced
  • 100g beans, trimmed and sliced, or bean sprouts
  • ½ cup chicken stock made from a Massel salt reduced chicken ultracube
  • 2 tbsps allergy free soy sauce replacer
  • 1 tbsp rice wine vinegar (may have gluten) or white vinegar
  • 1 tbsp brown sugar

  • Place the noodles in a large, heatproof bowl.
  • Cover with boiling water.
  • Stand for 5 minutes or until noodles are tender then drain.
  • Heat a large wok over medium-high heat.
  • Add the olive oil and swirl to coat.
  • Stir-fry the onion, chicken and garlic for 2 minutes or until onion has just softened.
  • Add the curry powder and ginger.
  • Stir-fry for 30 seconds or until fragrant.
  • Add the carrot and stir-fry for 2 minutes or until heated through.
  • Add the rice sticks  beans, capsicum, chicken stock, soy sauce replacer, rice wine vinegar or white vinegar and brown sugar.
  • Stir-fry for 1-2 minutes or until the noodles are heated through.

  • Bean sprouts are traditional.

1 comment:

  1. Wonderful recipe and nice explained too. Thanks for share.