I don’t know about you but one of the first things to catch my eye on a menu when visiting a Chinese restaurant or takeaway is Singapore Noodles. When they arrive on the table or in the carrier bag, there are never any complaints from fellow diners. And apart from being totally delicious, they are an excellent ‘litmus test’ for whether the restaurant or takeaway is any good! As a dish to be made at home, they are also perfect – easy, a great way to use up leftovers and always satisfying. The ingredients in this recipe are for the classic takeaway version, but the dish can be made with whatever you fancy or have handy really. Just stick with rice noodles and the seasonings given here and you won’t go wrong!
Serves 2
01.
Ingredients
Rice noodles (about 75g per person, so a 250g pack will make 4-5 portions)
1 large onion, finely sliced
1 large green pepper, finely sliced
a good handful of bean sprouts
2 red chillies, sliced
100g roughly shredded cooked chicken (leftovers from a roast are perfect)
50g frozen or fresh prawns
1tbs soy sauce
3tsp Everyday Curry Blend; generous dash of fish sauce
02.
Method
- Put the noodles in a large pan or bowl and cover with just-boiled water, and let them soak for 3-5 minutes (you want them to be rehydrated but still ‘al dente’), then drain well.
- Now heat up a wok or deep frying pan and add 1tbs oil (coconut oil works really well, but vegetable, peanut or sunflower is fine).
- On a high heat fry the onion, pepper and chilli for a minute before adding the chicken and prawns. Add the soy sauce and fish sauce and carry on stir-frying for another minute.
- Add the beansprouts and the curry powder (a splash of water may be needed too to prevent burning the spices), and finally the prepared noodles.
- Stir fry until the noodles are heated through and everything is well mixed up. Garnish with some more thinly sliced chilli and a some chopped fresh coriander, and serve.
