Singapore Noodles

This recipe is really all about the sauce, it brings so much flavour to the dish. Feel free to use different proteins and vegetables, it is actually a really good clean out the vegetable crisper dish. You can even make it totally vegetarian by simply swapping out the 250gm of protein for extra veg. Here I have used chicken but you can use pork, prawns, Chinese barbecue pork or a mixture of any of these. Recipe is adapted from Adam Liaw and can be found in his “Asian After Work” book.

Sauce Ingredients

• 2 tbsp peanut or vegetable oil
• 1 tsp grated ginger
• 3 tbsp curry powder
• 1/2 tsp salt
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1/4 tsp cornflour mixed into 1/4 cup chicken stock or water
• 1/2 tsp caster sugar

Ingredients

• 200gm dried rice vermicelli
• 2 tbsp peanut or vegetable oil
• 250gm chicken thighs, sliced into bite sized pieces
• 1/2 red capsicum, deseeded and thinly sliced
• 150gm snow peas, sliced length ways
• 2 small carrots, finely julienned
• 4 spring onions, trimmed and sliced diagonally
• 2 eggs, lightly beaten

Directions

Soak the rice vermicelli in warm water for about 20 minutes until the noodles soften and seperate. Drain and set aside.

Make the sauce by heating the oil in a wok over medium heat and adding the ginger and curry powder. Fry for just a few seconds, until the curry powder is fragrant but not changing colour, then add the remaining sauce ingredients. Cook for about one minute or until the sauce thickens, then pour into a clean bowl.

Heat the oil in the wok (no need to clean it) over medium heat and fry the chicken until it is cooked, a few minutes.

Add the vegetables and stir fry until the vegetables have softened.

Make a well in the vegetables and add the eggs scrambling them as you go.

Add the noodles and pour over the sauce, tossing to coat the noodles as they cook and soften further about 4-5 minutes. If the noodles are too dry, add a little water or stock.

So here is a little fact, even though these are called Singapore noodles they aren’t in fact from Singapore but from Hong Kong! And another word of advise on the noodles, don’t mistake mung bean vermicelli for the rice vermicelli, they look very similar when dried but cook very differently. Like aways if you do make these fantastic noodles please leave a comment letting me know how you got on. Enjoy. Sheryl x