Singapore fried noodles in 20 minutes, forget the take-away! this dish is delicious
INGREDIENTS
Marinade (for the duck breast or chicken)
For The Noodles
Marinade (for the duck breast or chicken)
- 1 tablespoon, natural/ raw honey
- 1teaspoon, salt (or salt replacement seasoning alternative)
- 1/2 tablespoon, coriander seeds
- 1/2 tablespoon, black pepper
- 1/2 duck or chicken breast
- 1/2 tablespoon, light soy sauce
For The Noodles
- 150g rice noodles, blanched
- 1 tablespoon, vegetable oil or alternative
- 1 tablespoon, light soy sauce
- 3 shallots, sliced finely
- 1/2 teaspoon curry powder (mild as to not overpower the dish)
- 1 teaspoon, chives (fresher the better!)
- 1 teaspoon, chili - chopped finely
- 1 medium egg (free range if you can)
DIRECTIONS
Noodles
- Preheat the oven to 200C/ Gas mark 6
- Rub the pepper and coriander spice mix over the butterflied duck breast and season with salt
- Over a medium heat in an ovenproof frying pan. Place the duck or chicken skin down and fry the butterflied breast for five minutes, or until the skin is browned
- Drain the released fat and turn the breast
- Add the honey and 1 tablespoon of soy to the breast, then in the ovenproof pan proceed to cook in the oven for 5 minutes. Remove from the oven and rest the duck breast for one minute
- Thinly slice the breast
Noodles
- Over a high heat, in a non-stick wok add 1 tablespoon of vegetable oil.
- Add the shallot - stir fry for 1 minute.
- Add the noodles - stir fry for 1 minute.
- Add the soy sauce, curry powder and chili - stir fry for 1 minute.
- Add the egg - stir fry for one minute.
- place the noodles into a bowl, add the thinly sliced breast and garnish with chives (optional).
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