SINGAPORE NOODLES WITH CHICKEN AND SHRIMP

SINGAPORE NOODLES

Elements

Olive oil spray  2 eggs, gently beaten 1 purple onion, halved and lightly chopped 1tbs chicken groom paste 350g fresh Singapore noodles, separated  2 cupfuls skinless chicken, trimmed of fat, boiled and shreadded 1 carrot, peeled and fretted 1/4 small green cabbage, shredded

1 tbs reduced salt soy sauce  1 tbs dry sherry  1 cup bean sprouts, trimmed 4 green onions lightly chopped 3 tbs plain, unsalted peanuts, roughly chopped  1 cupfuls shrimp

Formula

1. Heat up a wok across an average heat up till sizzling. Spraying gently on oil and then add together the egg and whirl to frame a slight omelet. Fudge for 30 bits or till the egg is about adjust. Skid onto alongside and roll the omelet ahead.

2. Spraying the wok lighly with oil and impart the onion, groom paste and 2 teaspoonfuls of water. Fudge, shaking ceaselessly, for 2 bits.

3. Impart the noodles and stir-fry for 1 bit or till they start to moderate. Impart the chicken, carrot and cabbage and stir-fry 2 minutes or till the cabbage is just limp.

4. Blend the soy and the sherry, then impart to the wok on the bonce spuds and scallions. Stir-fry as 1-2 bits or till noodles are baking.

5. Lightly cut the omelet across and impart to the noodles. Serve screw-topped with sliced peanut.

we can  make it easily at home by maintaining this formula.This food contains  vitamine , protien,mineral and carbs.For this ,we prefer it as dinner ,lunch and breakfast.This food is very nutritious and good for child.