Singapore Noodles (Singapore Mei Fun)

Ingredients

• Rice Sticks Vermicelli

  Ka-Me

  400g

• Garlic

  Raw

  2 clove or 6g

• Onions

  Raw

  4 medium or 440g

• Shrimp

  Crustaceans, mixed species, raw

  200g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tsp or 5g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

• Curry powder

  Spices

  2 tbsp or 13g

• Egg

  Whole, fresh eggs

  3 large or 150g

• Organic Shredded Carrots

  Freshdirect

  ¼ cup or 28g

• Cabbage

  Raw

  200g

• Fancy Snow Peas

  Kroger

  25 snow peas or 85g

• Mushrooms

  Shiitake, raw

  6 mushroom or 114g

• Soy sauce

  Made from hydrolyzed vegetable protein

  1 tbsp or 18g

• Soy sauce

  Regular sodium, Shoyu

  1 tsp or 5g

• Oyster sauce

  Ready-to-serve

  1 tbsp or 18g

• Sherry

  Fino, Dry - Waitrose

  100g

• Sugar

  White, granulated sugar

  ½ tsp or 2g

• Salt

  Table

  ½ tsp or 3g

Directions

1. Soak the noodles in hot water for 5-10 minutes, as discussed above. At the end of that time, drain, rinse in cold, tap water, drain and set aside. If you like, snip the noodles to manageable lengths for eating. I don't, as it's bad luck!
2. Chop up the garlic finely and the spring onions into 5cm (2") lengths.
3. Grate the carrot, julienne the bell pepper and slice thinly the cabbage and shiitake.
4. Mix all the sauce ingredients into a small bowl and set aside.
5. Heat the vegetable oil in your wok on medium-high heat and pour in the eggs. Leave to set for 15 seconds, then lightly scramble for about 5-10 seconds, leaving the scrambled eggs still very soft and a little runny. Tip onto a plate and set aside until needed.
6. Clean the wok and heat the 2 tsp pf the sesame oil on medium-high heat and fry the prawns for 20 seconds.
7. Add the garlic and spring onions and fry for 10 seconds, then add the rest of the vegetables. Cook all this for 30 seconds, stirring on the medium-high heat continuously.
8. Add the sauce, stir and cook for 20 seconds. Tip in the eggs in.
9. Add the noodles, sprinkle the curry powder all over and stir thoroughly, mixing everything up, coating the noodles and scraping the bottom of the wok. Don't cook for more than 2 minutes. The noodles ought to be done in 1 minute.
10. Turn the heat off, drizzle a little sesame oil all over and serve up.
11. Recipe by: Azlin Bloor (source: https://www.linsfood.com/singapore-noodles-mei-fun-takeout-recipe/#recipe)