Oyster Sauce-Flavoured Singapore Noodles

Ingredients

• Main Ingredients:
• 100g dried rice vermicelli noodles
• 1 clove garlic, finely chopped
• An equal amount of ginger, finely chopped
• 1 spring onion, finely chopped
• 1 small purple onion, thinly sliced
• 1 small carrot, shredded
• 1 bunch garlic chives, cut into 3cm lengths
• 80g chicken mince
• 2 eggs
• For Stir-frying:
• ½ – 1 tsp curry powder
• Sesame oil or vegetable oil
• For the Sauce:
• 1 tbsp light soy sauce
• 3 tbsp raw sugar
• 1 tbsp Lee Kum Kee Panda Oyster Sauce
• 100ml water
• ½ tbsp sesame oil

Method

1. Soak the rice vermicelli in warm water for about 30 minutes until softened.
2. Peel and finely chop the garlic and ginger. Julienne or thinly slice the remaining vegetables.
3. Lightly scramble the eggs and set aside.
4. Heat vegetable oil or sesame oil in a wok or frying pan over medium heat. Stir-fry the garlic, ginger, and aromatic vegetables such as spring onions with the curry powder until fragrant. Add the chicken mince and cook, stirring, until fully cooked through.
5. Add the carrot and onion to the pan and continue stir-frying. Lastly, add the garlic chives.
6. Once the vegetables are tender, pour in the sauce ingredients. Add the drained and softened rice vermicelli and toss for 3–5 minutes until well coated and cooked through.
7. Return the scrambled eggs to the pan, sprinkle with extra curry powder if desired, and toss everything together.
8. Garnish with fresh coriander, if desired, and serve immediately.

Product used in recipe

• LEE KUM KEE - LKK PANDA OYSTER SAUCE 510G
• LEE KUM KEE - LKK BLACK SESAME OIL 207ML