Recipes by Kee Siau Chuang, Chinese chef of Royal Pavilion, Park Regis Singapore
BLACK PEPPER SILVER NEEDLE NOODLES
Serves 4-6
INGREDIENTS
3 tbsp cooking oil
20g minced garlic
100g fresh shiitake mushrooms, sliced
100g dried Chinese mushrooms, soaked for 30min
40g ground black pepper
500g silver needle noodles
A dash of salt
1/2 green capsicum, sliced
1/2 red capcisum, sliced
100g bean sprouts
40ml light soya sauce
DIRECTIONS
1 Heat the oil in a wok and stir-fry the garlic until fragrant.
2 Add the fresh and dried mushrooms and black pepper. Stir-fry for 2min.
3 Add the silver needle noodles and salt.
4 Add the capsicums, bean sprouts and light soya sauce. Fry for 4min.
FRIED SILVER NEEDLE NOODLES IN PENANG STYLE
Serves 4-6
INGREDIENTS
3 tbsp cooking oil
20g minced garlic
4 eggs, beaten
100g fresh shiitake mushrooms, sliced
200g Chinese sausages, sliced
200g fish cake, sliced
500g silver needle noodles
100g bean sprouts
A pinch of salt
A pinch of pepper
DIRECTIONS
1 Heat the oil in a wok and stir-fry the garlic until fragrant.
2 Add the eggs and fry until they're cooked.
3 Add the mushrooms, Chinese sausages, fish cake and silver needle noodles, and stir-fry for 4min.
4 Add the bean sprouts, and salt and pepper to taste.
This article was originally published in Simply Her March 2015.