Ching He Huang/Chinese Food Made Easy/Noodles/Singapore-style noodles

Ching He Huang/Chinese Food Made Easy/Noodles
Singapore-style noodles
http://www.chinghehuang.com/
http://thecookskitchen.com/20539+Ching+Asian+Tableware
http://itunes.apple.com/us/app/chinese-food-in-minutes/id374143443?mt=8&i...
http://www.amazon.co.uk/Ching-He-Huang/e/B0034NOWOK/ref=ntt_athr_dp_pel_pop_1
Ching makes a takeaway favourite using rice noodles - this is a fantastic brunch dish.
Ingredients
2 tbsp groundnut oil
1 tbsp grated fresh root ginger
1 red chilli, de-seeded, finely chopped
5 fresh shiitake mushrooms, sliced
2 tsp ground turmeric
100g/3½oz smoked bacon, finely chopped
1 red pepper, de-seeded and sliced
1 handful julienned carrot strips
1 handful beansprouts
100g/3½oz cooked chicken breast, shredded
250g/9oz dried vermicelli rice noodles, pre-soaked in hot water for 10 minutes and drained
1 tsp crushed dried chillies
2 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp clear rice vinegar or cider vinegar
1 free-range egg, beaten
dash toasted sesame oil
2 spring onions, sliced lengthways

Method
1. Heat a wok until smoking and add the groundnut oil, then stir fry the ginger, chilli, mushrooms and turmeric for a few seconds.
2. Add the bacon and cook for 15-20 seconds, then add the red pepper, carrots, beansprouts and cooked chicken. Stir-fry for one minute.
3. Add the noodles to the wok and toss for 1-2 minutes, then season with the chillies, soy sauce, oyster sauce and vinegar. Stir well to combine.
4. Pour the beaten egg into the wok and stir gently for one minute, or until the egg is cooked through. Season with a dash of sesame oil, then pile the stir-fry onto a serving plate and garnish with the sliced spring onions.

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[PEBHMONGdotCOM]

She's hot and she can cook. I want her as my wife.

[f756t7t6]

@flyby7a

No, no I don't think that's going to happen.

[heheitslyh]

I'm a Singaporen and we hardly even eat this! I hardly see it in foodcourts etc!

[TheMoodyGuru]

@tpjl25 I'm sorry but 'white' watered down version isn't the most polite way put it. 'Western' watered down version, however, is. It isn't supposed to be authentic. Ching He Huang herself says that the style is meant to be a combination of both Asian and Western, in order to introduce people who have no previous experience of Chinese cooking and flavours to the cuisine at a basic level. She cooks her authentic Chinese and Taiwanese dishes on other occasions.

[controversiaster]

@tpjl25 It's not exactly easy to get chinese roast pork anywhere in the world except Hong kong! So smoked bacon will have to do the job for now if you're in the UK...

[ra3dbadr]

i hate you . i m so hungry now . P S : the other shef 's voice looks like simone from american idole .wow keep going wish you all the best from morocco .

[icakaoko11]

i see marukan!! XD

[gamegeekz1]

MAN IM HUNGREY

[TheLiberalTurkey]

thai food is very delicious