Black Garlic Bee Hoon

Singapore-style stir-fried noodles with a curry powder and Black Garlic twist.

Prep: 30 mins | Cook: 8 mins approx. | Serves: 4

Ingredients

2 tbsp vegetable oil
1 tbsp grated fresh ginger
1 fresh red chilli – deseeded and cut into thin strips
2 cloves white garlic – peeled and grated
½ tsp turmeric
2 tsp curry powder
225g uncooked prawns* – peeled and deveined
100g cooked chicken breast – thinly sliced
1 medium onion – peeled and very finely sliced
1 red pepper – deseeded and cut into strips
125g bean sprouts
200g dried thin vermicelli rice noodles – soaked in boiling water according to packet instructions and well drained
2 tbsp Black Garlic Soy Sauce or soy sauce
1 tbsp oyster sauce
2 tbsp Black Garlic Paste
2 large eggs – beaten
A few drops of sesame oil (optional)

Garnish

Method

Heat the oil in a wok over a medium-high heat. Stir-fry the ginger, chilli, white garlic, turmeric and curry powder for 30 seconds.
Add the prawns and cooked chicken. Stir-fry for 2 minutes.
Add the onion, red pepper and bean sprouts. Stir-fry for 1 minute.
Add the pre-soaked rice noodles. Stir-fry for 2 minutes.
Add soy sauce, oyster sauce and Black Garlic Paste. Stir-fry for 1 minute.
Add the beaten egg and stir-fry until scrambled for 1 minute.
Add a few drops of sesame oil if using.
Garnish by sprinkling over spring onions, fresh coriander and sliced Black Garlic cloves.
Serve immediately.

Top Tip: for speed and ease have all the ingredients prepared, measured and ready to hand before stir-frying.

*The sustainability of seafood can vary, so check the Good Fish Guide to make sure you are making an ocean-friendly choice.