Special Fried Noodles recipe
information
Aee goreng is, perhaps, the best-known dish ot Singapore. It is prepared from a wide range of ingredients.
ingredients
275 g (10 oz) egg noodles
1 boneless chicken breast, skinned
115 g (4 oz) lean pork
30 ml (2 tbsp) vegetable oil
175 g (6 oz) raw or cooked prawn tails, peeled
4 shallots or 1 medium onion, chopped
2 cm (3/4 in) fresh root ginger, thinly sliced
2 garlic cloves, crushed
45 ml (3 tbsp) light soy sauce
5 - 10 ml (1 - 2 tsp) chilli sauce
15 ml (l tbsp) rice vinegar or white wine vinegar
5 ml (1 tsp) sugar
2.5 ml (1/2 tsp salt
115 g (4 oz) Chinese leaves, shredded
115 g (4 oz) spinach, shredded
3 spring onions, shredded
1 boneless chicken breast, skinned
115 g (4 oz) lean pork
30 ml (2 tbsp) vegetable oil
175 g (6 oz) raw or cooked prawn tails, peeled
4 shallots or 1 medium onion, chopped
2 cm (3/4 in) fresh root ginger, thinly sliced
2 garlic cloves, crushed
45 ml (3 tbsp) light soy sauce
5 - 10 ml (1 - 2 tsp) chilli sauce
15 ml (l tbsp) rice vinegar or white wine vinegar
5 ml (1 tsp) sugar
2.5 ml (1/2 tsp salt
115 g (4 oz) Chinese leaves, shredded
115 g (4 oz) spinach, shredded
3 spring onions, shredded
method
1. Bring a large saucepan of lightly salted water to the boil and cook the noodles according to the instructions on the packet. Drain and set aside. Place the chicken breast and pork in the freezer for 30 minutes to firm, but not freeze.
2. Slice the meat thinly against the grain. Heat the oil in a preheated wok and stir-fry the chicken, pork and prawns for 2 - 3 minutes. Add the shallots or onion, ginger and garlic and stir-fry for 2- 3 minutes, until softened but not coloured.
3. Acid the soy sauce, chilli sauce, vinegar, sugar and salt. Bring to a simmer. Add the Chinese leaves, spinach and spring onions, cover and cook for 3 - 4 minutes. Add the noodles, heat through and serve.
2. Slice the meat thinly against the grain. Heat the oil in a preheated wok and stir-fry the chicken, pork and prawns for 2 - 3 minutes. Add the shallots or onion, ginger and garlic and stir-fry for 2- 3 minutes, until softened but not coloured.
3. Acid the soy sauce, chilli sauce, vinegar, sugar and salt. Bring to a simmer. Add the Chinese leaves, spinach and spring onions, cover and cook for 3 - 4 minutes. Add the noodles, heat through and serve.
serving amount
serves 4~6
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
