Singapore Fried Noodles - Simplified And Improved For 2008

Total Time: 50 mins Preparation Time: 45 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 200 g instant stir-fry noodles
• 4 eggs
• 340 g fresh bean sprouts
• 2 (227 ml) cans water chestnuts
• 1 (400 ml) can of whole baby corn
• 1 medium onion, chopped finely
• 2 teaspoons minced garlic
• 2 teaspoons minced ginger
• 1 tablespoon curry powder
• 6 tablespoons oil
• 1 (8 ounce) can chicken broth
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon chili oil

Recipe

• 1 preparation.
• 2 boil noodles until cooked but still firm - approx 3 minutes.
• 3 drain and rinse with cold water, then refrigerate.
• 4 beat eggs and stir fry/scramble. set aside.
• 5 blanch bean sprouts, water chestnuts and corn. set aside.
• 6 mix chicken broth, soy sauce, sugar and chili oil in a bowl. set aside.
• 7 stir fry.
• 8 add 2 tbsp oil to large frying pan (heat on high).
• 9 add onion, garlic, ginger and stir fry until onion is translucent.
• 10 add bean sprouts, water chestnuts and corn.
• 11 stir-fry on high heat for 2 minutes.
• 12 add sauce and continue cooking about three minutes.
• 13 remove to holding bowl.
• 14 turn heat down to medium and add remaining oil.
• 15 add curry powder, stirring to mix with oil.
• 16 add noodles and toss to coat and heat them.
• 17 add vegetables and eggs and toss.
• 18 turn heat down to low and cook for a couple minutes.