Singapore Vermicelli

This recipe is adpated from http://www.bbcgoodfood.com/recipes/3753/singapore-noodles to make use of things I already had to hand, I already had some rice noodles that I got quiet a while back. This is absolutely lovely, and far far better than I have ever had from the local takeaway.

Singapore Vermicelli

Serves 2 as a main meal
Approx cost - £2.20p

Ingredients:

• 150g Rice Vermicelli Noodles
• Vegetable oil
• 2 Chicken Breasts cut into thin strips
• 3 Garlic cloves crushed
• 1 onion, cut into thin half moons
• 2cm piece of ginger, grated
• 3 TSP of curry powder
• 1 TSP of turmeric
• 4 TBLSP of soy sauce
• 2 Chillies finely chopped

Method:

• Trim the chicken breasts and cut into thin strips, place in a bowl, add a little oil and rub over the chicken (this just stops the chicken sticking to each other), and set aside
• Prepare the Garlic, Onion and Ginger and Chillies
• Soak the noodles following the packet instructions and drain and set aside
• Heat some oil in a frying pan and fry the chicken until it is browned and just cooked through, and set aside
• Add a little oil to the frying pan and fry the garlic and ginger until light brown. Add the onion and cook until just beginning to soften
• Add the chillies and cook for one minute
• Return the chicken to the pan and add the curry powder and turmeric and cook for a minute.
• Add the noodles and about 2 tbsp water and toss everything together.
• Add the soy sauce and cook for a further 2 minutes

Serve and Enjoy !!!

Deep Fried Crispy Chicken Bites and Mushroom Fried Rice

The Finished Meal

Ingredients:

• 450g of Chicken
• 5 TBLSP of cornflour
• 1 TBLSP of oil
• Oil for deep frying
• 3 TBLSP of oil for frying the rice
• 1 TSP of ground white pepper
• 500g of chilled cooked long grain rice
• 2 TSP of Chinese Five Spice
• 1 Chile deseeded and finely chopped
• 3 TBLSP of soy sauce
• 100g of closed cup mushrooms finely chopped
• Sweet Chillies sauce to dip

Method:

• Heat the oil in the pan used for deep frying, also pre-heat the oven to 160 Degree's C to keep the chicken warm whilst cooking in batches
• Trim the chicken of any fat and cut into bite sized pieces
• Add the 1 TBLSP of oil to the chopped chicken and mix well
• Add the pepper to the chopped chicken and mix well
• Add 3 TBLSP of the cornflour to the chicken and mix well to cover the chicken
• Just before frying the chicken add the rest of the cornflour and mix well
• Add the chicken in batches and deep fry until golden brown and the chicken cooked through
• Remove and keep warm in the oven on the grill rack
• Heat 1 TBLSP of oil in frying pan
• Add the chopped mushroom and the Chinese Five Spice powder and fry on a high heat for 2 minutes
• Add the chillies and fry for another minute
• Add the rest of the oil
• Add the rice and stir well
• Add the soy sauce and stir well to coat the grains of rice, moving the rice all the time, until the rice is cooked through and hot
• Serve with a sweet Chile sauce dip and enjoy !