Singaporean Ramen Noodles
Try this exotic dish as it is flavoursome, tangy and spicy
Cuisine

- Chinese

Cooking Time

-30-35 Min

Preparation Time

- 40 Min

INGREDIENTS

  • 1 tsp canola oil
  • 100 gm boneless chicken
  • FOR the noodles
  • 3-4 tbsp canola oil
  • 1 tbsp garlic chopped
  • 1 tbsp chilli sauce
  • 1 tbsp oyster sauce
  • 2 cup sramen noodlesboiled
  • 1 tsp chicken seasoning
  • 1 cup Sprouts
  • 1 tbsp spring onion greens chopped
  • FOR the veggies
  • 3-4 tbsp canola oil
  • 1 tbsp garlicfinely chopped
  • 1 tbsp gingerfinely chopped
  • ½ cup carrotsjulienned
  • ½ cup beans chopped
  • ½ cup spring onion chopped
  • 1 cup mushroomssliced
  • ½ cup shitake mushroomssoaked in soy sauce
  • 1 tbsp soy sauce
  • FOR egg mixture
  • 2eggs
  • Salt for seasoning
  • 2 tbsp canola oil
  • FOR marinade
  • 1 cup chicken legsshredded
  • Salt to taste
  • 1 tsp corn flour
  • crushed black pepper
  • FOR serving
  • soy sauce
  • red chilli sauce
  • FOR garnish
  • Spring onion greensjulienned

HOW TO PREPARE SINGAPOREAN RAMEN NOODLES

  1. 1

    Add salt, corn flour, crushed black pepper to the shredded chicken and let it marinate.
  2. 2

    Break the eggs in a bowl and season with salt.
  3. 3

    Heat canola oil in a pan and pour the egg mixture.
  4. 4

    Fry and set aside on a plate.
  5. 5

    Heat canola oil in the same pan and add the boneless chicken pieces.
  6. 6

    Toss and cook.
  7. 7

    Set aside on the same plate.
  8. 8

    Heat canola oil in the same pan.
  9. 9

    Add finely chopped garlic, finely chopped ginger, julienned carrots, chopped beans, spring onions, sliced mushrooms, soaked shiitake mushrooms and soy sauce.
  10. 10

    Stir well and set aside on a plate.
  11. 11

    Heat canola oil in the same pan.
  12. 12

    Add the finely chopped garlic, chilli sauce, oyster sauce and boiled ramen noodles.
  13. 13

    Toss well.
  14. 14

    Add the cooked vegetables, fried egg and chicken mixture.
  15. 15

    Sprinkle chicken seasoning and stir fry using two forks.
  16. 16

    Add sprouts and chopped spring onion greens at the end.
  17. 17

    Serve hot in a bowl with red chilli sauce and soy sauce.
  18. 18

    Garnish with julienned spring onion greens.
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About Chef

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Rakhee Vaswani

Chef

Rakhee Vaswani�s biggest asset is her deep-rooted passion for the culinary arts. With over two decades of experience in the food industry, her passion culminated into the first cooking studio in India, called Palate Culinary Studio�a state-of-the-art internationally recognised cooking school, in early 2010.

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