Description
Very thin vermicelli combined with chicken pieces and prawns with the addition of curry and soy sauce – a classic dish of Asian cuisine, which, thanks to its amazing taste, it became popular in Europe and America. However, it is unclear why it is called vermicelli in Singapore style, since it was born in Guangzhou, China. If anyone knows about the origin of this name, tell us! They say that Singaporeans are even angry when they ask about this dish. And a very good reason. Any country can be proud of such a great culinary product.
Ingredients
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Vermicelli
300 g
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Chicken
500 g
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Shrimp
600 g
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Bow white
1 piece
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Garlic
3 tooth
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Curry
1 Tbsp
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Green beans
200 g
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Carrots
2 piece
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Ginger
1 Tbsp
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Cilantro
1 coup
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Green onions
5 piece
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Peppers red hot chilli
1 piece
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Soy sauce
4 Tbsp
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Sauce
3 Tbsp
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Lime
1 piece
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Vegetable oil
Cooking
1. This dish is cooked in a wok in the style of "stir fry" - quick frying with stirring. The cooking process really goes very quickly, so ingredients need to be prepared in advance. Chicken meat cut into small pieces and marinate in a few tablespoons of soy sauce and leave for half an hour while you cut other ingredients. Finely chop the onion, garlic, ginger, chili and green onions. Carrots cut into strips. Green beans wash and cut off the tails. I even add pickled bamboo, but it is optional.
2. Put the noodles in a large pot, pour boiling water and leave for 5 minutes, then drain the water.
3. Heat in a wok spoon of vegetable oil and fry the chicken. Remove to a plate.
4. Heat another tablespoon of oil and quickly stirring constantly, fry the onions. Add the curry powder. After a minute add carrots and ginger and continue stirring, but not as a soup, and a little tossing of vegetables.
5. After another couple of minutes add the garlic, beans, chili, bamboo, and cook, stirring for 3-4 minutes.
6. Return chicken to wok, add green onions and shrimp. Pour 4 tablespoons of soy sauce, 3 tablespoons of fish sauce and lime juice.
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