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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Rakhee Vaswani

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Her wanderlust has led Chef Rakhee Vaswani to collect memories from all over the world and that is reflected in her recipes, which she has meticulously adapted for the Indian kitchen. She set up the state-of-the-art Palate Culinary Studio. When she isn’t busy teaching Vaswani is busy hosting food shows.

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