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To get started with this particular recipe, we have to prepare a few components. You can cook heidi's singapore noodles using 20 ingredients and 6 steps. Here is how you cook that.
Composition needed to serve Heidi's Singapore Noodles:
- 250 grams vermicelli egg noodles
- 500 grams pork mince
- 1 cooked chicken breast diced or a cup of left over chicken diced
- 2 clove garlic, crushed
- 1 small knob ginger, grated
- 2 tsp curry powder
- 1 large carrot, julliened
- 2 tsp chinese five spice
- 4 button mushrooms, sliced
- 2 cup white cabbage, shredded
- 2 cup red cabbage, shredded
- 1 cup peas
- 12 peeled, cooked prawns
- 3 eggs
- 1 or more tbs chilli flakes
- 1 soy sauce
- 4 red chillies
- 1 lime
- 2 spring onions, sliced
- 1/2 bunch chopped coriander
Instructions to make Heidi's Singapore Noodles:
- Cook the noodles in a pot of boiling salted water
- Heat a large oiled frying pan or wok and fry the pork mince with the curry powder and Chinese five spice until the mince is brown
- Stir thru the garlic, ginger, chicken and prawns and cook through for a few minutes before adding the cabbage, carrots, mushrooms and peas
- Toss and stir for a further few minutes, then push everything to one side of the pan and crack eggs into the gap, stirring until they scramble and cook.
- Add chilli flakes and then add in cooked, drained noodles and toss together for a few minutes before adding soy sauce to taste. This should take a few decent lugs.
- Squeeze over the lime juice and place onto a large platter. Sprinkle with the spring onions, coriander and chillies and dig in
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