Singaporean Ramen Noodles By Rakhee Vaswani

Singaporean Ramen Noodles

Try this exotic dish as it is flavoursome, tangy and spicy
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Serves

2

Cooking Time

30-35 Min

Meal Type

noodles

Preparation Time

40 Min

Difficulty

Medium

Rate This Recipe9

INGREDIENTS

  • 1 tsp canola oil
  • 100 gm boneless chicken
  • For the noodles
  • 3-4 tbsp canola oil
  • 1 tbsp chopped garlic
  • 1 tbsp chilli sauce
  • 1 tbsp oyster sauce
  • 2 cup boiled ramen noodles
  • 1 tsp chicken seasoning
  • 1 cup sprouts
  • 1 tbsp chopped spring onion greens
  • For the veggies
  • 3-4 tbsp canola oil
  • 1 tbsp finely chopped garlic
  • 1 tbsp finely chopped ginger
  • ½ cup julienned carrots
  • ½ cup chopped beans
  • ½ cup chopped spring onion
  • 1 cup sliced mushrooms
  • ½ cup shitake mushrooms soaked in soy sauce
  • 1 tbsp soy sauce
  • For egg mixture
  • 2eggs
  • salt to taste
  • 2 tbsp canola oil
  • For marinade
  • 1 cup chicken legs shredded
  • salt to taste
  • 1 tsp corn flour
  • crushed black pepper
  • For serving
  • soy sauce
  • red chilli sauce
  • For garnish
  • spring onion greens julienned

PREPARATION

  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. Heat canola oil in a pan and pour the egg mixture. Fry and set aside on a plate.
  3. 3

    Heat canola oil in the same pan and add the boneless chicken pieces. Toss and cook. Set aside on the same plate.
  4. 4

    Heat canola oil in the same pan. Add finely chopped garlic, finely chopped ginger, julienned carrots, chopped beans, spring onions, sliced mushrooms, soaked shiitake mushrooms and soy sauce. Stir well and set aside on a plate.
  5. 5

    Heat canola oil in the same pan. Add the finely chopped garlic, chilli sauce, oyster sauce and boiled ramen noodles. Toss well.
  6. 6

    Add the cooked vegetables, fried egg and chicken mixture. Sprinkle chicken seasoning and stir fry using two forks.
  7. 7

    Add sprouts and chopped spring onion greens at the end.
  8. 8

    Serve hot in a bowl with red chilli sauce and soy sauce.
  9. 9

    Garnish with julienned spring onion greens.
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