From the winery kitchen
Singapore noodles
Perfect with a glass of Warraroong Semillon, try our hot and spicy Singapore Noodle recipe. It may seem like a lot of ingredients, but if you get everything ready and the wok hot, the actual making only takes a matter of minutes ... honest!Ingredients
100ml vegetable oil1 carrot, cut into strips1 small red onion, thinly cut into strips½ medium zucchini, cut into strips
50g Shitake mushrooms, sliced
1 - 2 red chillies, deseeded and chopped
1 red capsicum, deseeded and cut into strips
2 teaspoons chopped garlic
2 teaspoons chopped ginger
2 skinless chicken breast, thinly sliced
300g green prawns, shelled, de-veined and halved lengthways
Salt and Pepper
2 eggs, beaten
200g rice noodles
3 spring onions, sliced (for garnish)
1 small bunch fresh coriander leaves, roughly chopped (for garnish)
For the Sauce
1 tablespoon vinegar2 tablespoons Madras curry powder
1 pinch turmeric
2 tablespoons light soy sauce
1/2 cup vegetarian oyster sauce
2 tablespoons sriracha sauce
2 tablespoons ketchup
Method
1. Soak the rice noodles in hot boiled water for approximately 10 minutes. Drain and leave to cool. 2. Heat ½ the vegetable oil in a wok. Fry chicken and prawns until almost cooked. Remove from wok and set aside. 3. Add ginger, garlic and chilli to wok and fry for a short time, without colouring.4. Add the remainder of vegetable oil, then all of the prepared vegetables. Mix thoroughly.
5. Make a well in the vegetables to expose the bottom of wok and pour in the beaten egg. Cook this until firm then break it up.
6. Add chicken and prawns and again mix all ingredients thoroughly.
7. Add noodles, and sauce
8. Stir through and continue to do so, until noodles are hot.
9. Season to taste, with salt and pepper.
10. Serve and garnish with sliced spring onions and coriander.
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