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Stir fried seafood
with rice noodles
1 tablespoon (15ml) peanut oil
1 tablespoon ginger, cut into matchsticks
1 garlic clove diced
2 cups (500g) mixed seafood (Marinara mix)
2 tablespoons (30ml) light soy sauce
1 x cup chicken stock
1 tablespoon (15ml) peanut oil
1 tablespoon ginger, cut into matchsticks
1 garlic clove diced
2 cups (500g) mixed seafood (Marinara mix)
2 tablespoons (30ml) light soy sauce
1 x cup chicken stock
1
⁄
2
lb (225g) fresh rice noodles, sliced
1
⁄
2
lb (250g) can baby corn
1. Heat the wok on high sear setting, add the oil then
garlic and ginger, cook for 2 minutes or until the
ginger is fragrant.
2. Add the seafood and stir for a few minutes to
infuse the flavours, add the soy and stock then
bring the mixtureto the boil.
3. Add the noodles, corn, and stir to heat through.
Serve with sliced green shallots.
Chilli chicken with
singapore noodles
6 chicken thighs
1
1
⁄2 cups sweet chilli sauce
1 tablespoon vegetable oil
1
⁄2 cup (125ml) chicken stock
2 sticks celery, finely sliced
1 x 15oz (410g) can champignon mushrooms
1 x 12oz (350g) packet of fresh
Singapore noodles
3oz (100g) bean shoots
1. Marinate the chicken in the sweet chilli sauce for
2 hours or overnight.
2. Heat the wok on high sear setting, add the oil and
seal the chicken thighs on each side.
3. Remove the chicken thighs and slice them.
4. Add the chicken stock, celery, and mushrooms
and bring to the boil, add the noodles and cook for
2-3 minutes to heat through.
5. Add the chicken and bean shoots, heat the
chicken through and serve.
Serve with fresh, warm bread.
4-64-6