Singapore Chow Mein
Singapore Chow Mein
Ingredients
For the Main Dish
- 1 ladle chilli oil
- 150 grams chicken, julienned
- 100 grams ham, julienned
- 150 grams char siu, julienned
- 200 grams prawns, peeled and deveined
- 1/2 teaspoon salt, divided
- 1/2 teaspoon MSG, divided
- 1 onions, medium, sliced
- 1 green peppers, medium, sliced
- 150 grams beansprouts
- 400 grams thick noodles, cooked according to package directions
- 2 tablespoons water
- 2 tablespoons dark soya sauce
- 1 tablespoon curry powder
- 1/2 teaspoon chilli powder
- 1/4 teaspoon white pepper
- 1 tablespoon light soya sauce
- 1 teaspoon sesame oil
Instructions
- 1
Heat a wok on a high flame until it is very hot. You should see wisps of smoke.
⏱️ 2 min
- 2
Add 1 ladle of chilli oil to the hot wok and swirl to coat the surface evenly.
⏱️ 1 min
- 3
Add the julienned chicken, ham, and char siu to the wok. Immediately follow with the prawns.
⏱️ 1 min
- 4
Stir-fry and toss the meats and prawns using a ladle and spatula until they are cooked through and slightly caramelized. Be prepared for flames to flare up from the wok.
⏱️ 3 min
- 5
Add 1/4 teaspoon of salt and 1/4 teaspoon of MSG to the wok. Continue to stir-fry and toss the ingredients.
⏱️ 1 min
- 6
Add the sliced onions and sliced green peppers to the wok. Stir-fry and toss the vegetables with the other ingredients until they are slightly softened but still retain some crunch. Flames may flare up again.
⏱️ 2 min
- 7
Add the beansprouts and the cooked thick noodles to the wok. Stir-fry and thoroughly mix the noodles and beansprouts with all the other ingredients.
⏱️ 2 min
- 8
Add 2 tablespoons of water to the wok to help create steam and prevent sticking, continuing to stir-fry and toss vigorously.
⏱️ 1 min
- 9
Add the remaining 1/4 teaspoon of salt and 1/4 teaspoon of MSG to the wok. Continue to stir-fry and toss the noodles and ingredients vigorously.
⏱️ 1 min
- 10
Pour 2 tablespoons of dark soya sauce into the wok, tossing constantly to ensure even coating and color development. The noodles will turn a darker brown. Flames may flare up during this step.
⏱️ 1 min
- 11
Add 1 tablespoon of curry powder to the wok, mixing it thoroughly with the noodles and other ingredients.
⏱️ 1 min
- 12
Add 1/2 teaspoon of chilli powder to the wok, mixing it thoroughly.
⏱️ 1 min - 13
Sprinkle 1/4 teaspoon of white pepper from a shaker over the noodles. Squeeze 1 tablespoon of light soya sauce and 1 teaspoon of sesame oil into the wok.
⏱️ 1 min
- 14
Perform a final vigorous stir-fry and toss to combine all ingredients and seasonings thoroughly.
⏱️ 1 min
- 15
Transfer the finished Singapore Chow Mein from the wok into an aluminum takeaway container or serving dishes.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Singapore Chow Mein
For the Main Dish
- 1 ladle chilli oil
- 150 grams chicken, julienned
- 100 grams ham, julienned
- 150 grams char siu, julienned
- 200 grams prawns, peeled and deveined
- 1/2 teaspoon salt, divided
- 1/2 teaspoon MSG, divided
- 1 onions, medium, sliced
- 1 green peppers, medium, sliced
- 150 grams beansprouts
- 400 grams thick noodles, cooked according to package directions
- 2 tablespoons water
- 2 tablespoons dark soya sauce
- 1 tablespoon curry powder
- 1/2 teaspoon chilli powder
- 1/4 teaspoon white pepper
- 1 tablespoon light soya sauce
- 1 teaspoon sesame oil
Instructions
- 1
Heat a wok on a high flame until it is very hot. You should see wisps of smoke.
⏱️ 2 min - 2
Add 1 ladle of chilli oil to the hot wok and swirl to coat the surface evenly.
⏱️ 1 min - 3
Add the julienned chicken, ham, and char siu to the wok. Immediately follow with the prawns.
⏱️ 1 min - 4
Stir-fry and toss the meats and prawns using a ladle and spatula until they are cooked through and slightly caramelized. Be prepared for flames to flare up from the wok.
⏱️ 3 min - 5
Add 1/4 teaspoon of salt and 1/4 teaspoon of MSG to the wok. Continue to stir-fry and toss the ingredients.
⏱️ 1 min - 6
Add the sliced onions and sliced green peppers to the wok. Stir-fry and toss the vegetables with the other ingredients until they are slightly softened but still retain some crunch. Flames may flare up again.
⏱️ 2 min - 7
Add the beansprouts and the cooked thick noodles to the wok. Stir-fry and thoroughly mix the noodles and beansprouts with all the other ingredients.
⏱️ 2 min - 8
Add 2 tablespoons of water to the wok to help create steam and prevent sticking, continuing to stir-fry and toss vigorously.
⏱️ 1 min - 9
Add the remaining 1/4 teaspoon of salt and 1/4 teaspoon of MSG to the wok. Continue to stir-fry and toss the noodles and ingredients vigorously.
⏱️ 1 min - 10
Pour 2 tablespoons of dark soya sauce into the wok, tossing constantly to ensure even coating and color development. The noodles will turn a darker brown. Flames may flare up during this step.
⏱️ 1 min - 11
Add 1 tablespoon of curry powder to the wok, mixing it thoroughly with the noodles and other ingredients.
⏱️ 1 min - 12
Add 1/2 teaspoon of chilli powder to the wok, mixing it thoroughly.
⏱️ 1 min - 13
Sprinkle 1/4 teaspoon of white pepper from a shaker over the noodles. Squeeze 1 tablespoon of light soya sauce and 1 teaspoon of sesame oil into the wok.
⏱️ 1 min - 14
Perform a final vigorous stir-fry and toss to combine all ingredients and seasonings thoroughly.
⏱️ 1 min - 15
Transfer the finished Singapore Chow Mein from the wok into an aluminum takeaway container or serving dishes.
⏱️ 1 min