Singaporean Fried Noodles
During my first year in college, for final exams, we prepared singapore fried rice or noodles almost every alternate day. It seemed like a community activity, with a ritual, of preparing the meal and finishing it off in 20 min. It was easy to make, approved by all and left no mess. We made this same recipe with rice since the other days were filled with maggi noodles anyway.
The recipe is simple and similar to hakka noodles except that it has no soy sauce.
1 packet Rice Noodles thin preferred, I used Rice Pasta which we like
1 spring onion finely chopped with greens
1 cup bean sprouts
1 carrot grated/ julienned
1 tspn grated ginger
1 tspn grated garlic
1 tspn chopped green chillies
1 tspn turmeric powder
1 tspn white vinegar
1 egg, beaten
salt to taste
1) Cook the noodles as per instructions on the packet and set aside after mixing with some oil
2) In a frying pan or wok, heat oil, add ginger and garlic. Saute
3) add the onions and not the greens and saute on high flame, Add the carrots and bean sprouts.
4) Next add the turmeric powder and noodles and saute until it is well mixed.
5) Add the vinegar, salt and black pepper, green chillies and mix. Add the chopped green onions
6) In another pan, heat some oil and pour the beaten egg. Move the pan to make a thin layer of the omelette. Flip over when cooked. Cut into thin strips and use as garnish on the noodles
Serve with your choice of gravy
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