Singapore Noodles

Singapore Noodles

A tantalising blend of subtle curry and oriental flavours
and a surf-and-turf combination of pork and prawns make
Singapore noodles a winning fusion of East and West.

Origins
Singapore noodles’ history is elusive, but it definitely is not from Singapore. A common belief is that Cantonese chefs invented it to reflect multicultural influences. Given its popularity in countries like the UK and the USA, a more likely beginning involves Western chefs attempting to replicate the fusion flavours of Singaporestyle noodles, such as char kway teow (from China) and mee goreng (Indian/Malay origins).

SERVES 6

You’ll need
300g (11oz) dried rice noodles
2 tsp madras (hot) curry
powder
1 tsp ground turmeric
3 tbs light soy sauce
2 tbs rice wine or sherry
½ cup (125mL) chicken stock
or water
Vegetable oil for stir-frying
3 medium eggs, beaten
150g (5oz) medium raw
prawns
100g (3½oz) chicken breast,
sliced into strips
100g (3½oz) char siu pork,
sliced thinly
1 clove of garlic, peeled and
crushed
2cm (¾in) piece of ginger,
grated
1 medium red chilli, chopped
4 spring onions (scallions),
chopped
1 small green capsicum, sliced
thinly
150g (5oz) bean sprouts
Chopped spring onions
(scallions) and coriander
(cilantro) to garnish
Lime wedges to serve

Cooking Method
1 Soak the noodles in boiling water for a few minutes until soft, then drain the water and set aside.
2 Make the sauce by combining the curry powder, turmeric, soy sauce, rice wine or sherry and chicken stock in a small bowl.
3 Put a teaspoon of oil in a wok on mediumhigh heat, scramble the eggs then take them out of the wok and set aside.
4 Add a little more oil. Sear, but do not cook, the prawns and set aside.
5 Add a little more oil if necessary, cook the chicken and set aside.
6 Put a tablespoon of oil in the wok, then quickly fry the garlic, ginger, chilli and spring onions for a few minutes.
7 Add the sauce and the capsicum and heat until the sauce is simmering.
8 Toss in the noodles, stirring to coat, then return the prawns, chicken and egg to the wok and add the pork and bean sprouts. Stir-fry for a few minutes.
9 Garnish with the spring onions and coriander. Serve immediately with lime wedges.
TIP Have all your ingredients prepared and ready to go in the wok for fast cooking. Feel free to use more or less chilli according to taste.

Tasting notes
A complete meal in itself, nothing beats Singapore noodles when you have a craving for a savoury, protein-laden, moreish treat. The dish is an explosion of flavours and textures – smoky curry provides plenty of oomph to soft chicken and crunchy prawns, balanced by the sweet char siu and crispy vegetables. Golden-hued noodles, green capsicum and deepred pork also make for a veritable feast for the eyes. This cheap and filling dish is found everywhere from street food stalls to teahouses, restaurants and everything in between, not to mention being a cinch to cook at home. Variations include the addition of cabbage, mushrooms or sesame oil.

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