Singapore Fried Beanthread Noodles

A noodle fry with beanthreads and nothing related to Singapore apart from in name.  These fried noodles appear in almost every Brit Chinese takeaway, the small ones in a parade of shops that might include a curry house and a laundrette.  I love them and hence a cooking foodie journey began.

 

Beanthreads are arguably more forgiving than rice noodles, both have been tried (and some beanthreads come in convenient individual packets...mentioning no names). 

Initial versions of the dish included a home made chilli oil, however chiu chow chilli oil from Lee Kum Kee is now the favourite.  Oops, names. 

This really is a true East meets West, generated from the East and made/enjoyed here.  All accomplished without erroneous claims of authenticity.

If you like spicy food, add more chilli oil, bear in mind the one recommended here is somewhat ferocious! 

Ingredients (2):

Stir Fry:

2 desert spoons of chilli oil

200g raw chicken, sliced and marinated in 2 tsp light soy sauce, 2 tsp shaoshing and 1/2 tsp sesame oil

1 medium onion, halved, quartered and finely sliced

1 carrot, washed, peeled and cut into matchsticks

2 spring onions, finely sliced, separate white and green

2 eggs, whisked with 1 tsp oil and quickly pan fried

Noodles:

2 portions of beanthread noodles, cooked in salted water until just tender and rinsed under cold water.

1 TBSP stir fry oil

Sauce:

1/3rd cup of chicken stock, infused with 1/2 tsp finely chopped ginger, 1/2 tsp turmeric, 1 tsp kashmiri chilli powder, 2 tsp light soy sauce, 2 tsp shaoshing wine

Method:

Heat wok or pan, add chilli oil and stir fry chicken.  Cook for 2 minutes, fairly gently.

Add onion, carrot and white parts of spring onion, cook 2 minutes and remove everything.

Reheat wok/pan, add oil then noodles fry and the sauce, fry 2-3 minutes (there should be a little liquid remaining).

Add the pre-cooked stir fry and pre-cooked eggs, stir to mix and heat through.

Serve with green spring onion tops.

More similar style spicy noodles from Loïc:

Thai Inspired Beef Asparagus Vermicelli