Singapore Fried Noodles

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Singapore Fried Noodles

Rating: Recipe rating
2.95 out of 2342 votes

Course: Main course

Recipe Ingredients

50g cashew nuts
1 tbsp coriander seeds
1 tbsp cumin seeds
2 tsp chilli powder
4 tbsp groundnut oil
400ml canned coconut milk
150g rice noodles
3 chicken breasts, skinned and boned
1 red chilli
1 green chilli
1 bunch spring onions
3 tomatoes
100g tofu
salt and black pepper
fresh coriander, to garnish

Recipe Instructions

- Put the cashew buts, coriander seeds, cumin and chilli powder in a food processor and blend until ground. Heat half the oil in a frying pan and fry the mixture for 1 minute. Stir in the coconut milk, bring to the boil and simmer for 6 minutes.
- Place the rice noodles in a bowl, cover with boiling water and leave to stand for 2-3 minutes. Drain. Cut the chicken into strips. Core and de-seed the chillies and chop. Diagonally slice the spring onions and roughly chop the tomatoes. Drain the tofu and cut into dice.
- heat the remaining oil in a wok of frying pan and stir-fry the chicken for 5 minutes, or until browned. Add the chillies and spring onions and stir-fry for 2 minutes.
- Add the roughly chopped tomatoes, the diced tofu, the noodles and coconut mixture to the pan and stir-fry for another 2 minutes, or until the whole thing is heated through. Season to tastewith salt and pepper. Roughly chop the fresh coriander and sprinkle over the dish to serve.

Entered by: Chris Entered: 10/04/2008