ADAM SWANSON'S SINGAPORE NOODLES
San Remo Reg No90 Vermicelli Egg Noodle
1 cup shrimp,
1 red capsicum, deseeded, sliced finely
1 bunch spring onions, chopped finely
1 bunch coriander
1/4 cup soy sauce
2 chicken breast, sliced thinly
1 tbsp garlic,
1 tbsp ginger,
2 tbsp KEEN'S Curry Powder
1 tbsp ground turmeric
50 ml vegetable oil
1/2 cup chicken stock
Fill a pot with water and add the turmeric to it. Bring to the boil and cook the pasta for 2 minutes.
Strain the pasta and run under cold water. Once cooled, add a little oil to the pasta and toss through. Set aside.
Place chicken, soy sauce and ginger into a bowl and mix together.
Heat a wok on high and add 1 tablespoon of oil. Add half the chicken to the wok and cook for 2 to 3 minutes or until chicken is cooked. Remove and place onto a plate.
Heat wok again and cook the remaining chicken.
Remove chicken and heat the wok.
Add a little oil and add garlic, capsicum and spring onion. Cook for 1 to 2 minutes.
Add the curry powder and mix together.
Place shrimp into the wok and cook for 2
Add the chicken to the wok and chicken stock and reduce the heat to medium.
Add the pasta and mix together.
Serve with coriander over top.
ROB'S PORK MASTERCLASS
LYNTON'S GOLDEN SYRUP DUMPLINGS
MY MARKET KITCHEN
Creative Media Productions