| Who doesn't love a good stir fry? | | | | Serves: 2-3 generous portions |
| If you're looking for cheap and cheerful, fast food, | | | | Preparation & Cooking Time:30 minutes |
| Singapore Noodles is the perfect stir fry and very | | | | Effort Level: Easy |
| easy to make. | | | | Shelf Life: 2 days in the refrigerator |
| As is usually the case with Asian cooking, the | | | | Ingredients: |
| preparation takes the most time. The stir fry part is | | | | -150g cooked prawns |
| done in minutes. | | | | -150g cooked chicken breast or pork loin - click for |
| I was taught the authentic way to stir fry Singapore | | | | char su marinade |
| Noodles by a top restaurant chef during my trip to | | | | -150g white cabbage or Chinese cabbage |
| Singapore. It is a wonderfully visual and exciting dish to | | | | -150g rice vermicelli noodles |
| cook in front of friends and family, when you want to | | | | -150g bean sprouts |
| show off your culinary skill and here's why... | | | | -4 tbsp sunflower oil |
| With the preparation out the way, the first step is | | | | -2 tbsp light soy sauce |
| pouring well-beaten eggs into a sizzling hot wok. The | | | | -1 scant tbsp homemade fragrant curry powder or |
| reaction is instant - a huge, puffball of egg souffle rises | | | | garam masala |
| dramatically from the wok then quickly deflates as you | | | | -4 garlic cloves |
| stir fry and beat it down. | | | | -2 eggs |
| The excitement continues with hot, sizzling, sounds as | | | | Equipment: |
| the remaining ingredients hit the wok and are stir fried | | | | -Wok or wide deep frying pan |
| into the mix. Then there's the incredibly fragrant aroma | | | | -Chopping board and sharp knife |
| which guarantees to get your taste buds going. The | | | | -Small bowl and whisk |
| scent comes from the spices commonly used in Indian | | | | -2 forks |
| curry bringing an intriguing blend of exotic flavours to | | | | -Sieve |
| the party. Before you know it, you're rewarded with a | | | | N.B: Homemade fragrant curry powder makes all the |
| steaming bowl of Singapore Noodles so unbelievably | | | | difference. Failing that use garam masala, but it won't |
| good, it's impossible not to gulp them down greedily or | | | | taste as good. |
| resist second helpings. | | | | Here's What You Do: |
| One of the key points to success with this stir fry is | | | | -Pour boiling water over the noodles and leave to soak |
| using rice noodles. Get the thin, vermicelli type. Rice | | | | for 6 minutes, until softened but still al dente. Drain and |
| noodles are much finer and lighter than egg noodles | | | | put aside. |
| which are too heavy and will spoil the overall balance | | | | -Very finely slice the onion and cabbage and finely |
| of this delicately spiced dish. | | | | chop the garlic and put them all aside. |
| The other key ingredient which adds to the authenticity | | | | -Cut the cooked pork into thin strips and put with the |
| is using a fragrant curry powder. A tablespoonful is all | | | | prawns and beansprouts. |
| you need but it works like magic in turning this dish into | | | | -Beat the eggs thoroughly with a whisk for a couple of |
| a mini masterpiece. | | | | minutes, incorporating as much air as possible. |
| If you want to go native, you can marinate the pork | | | | -Place the wok over a high heat until smoking hot |
| beforehand in a simple char su sauce before you stir | | | | (keep on a high heat throughout). Add 4 tbsp oil then |
| fry. | | | | add the beaten eggs. Stir fry turning constantly and |
| Char su sauce certainly adds depth to the overall | | | | chop away at them until they turn into bite size pieces. |
| taste, but isn't absolutely vital to the end result. Where | | | | -Now add the cabbage, onions and garlic and stir fry |
| the meat is concerned there aren't any short and fast | | | | for one minute. |
| rules, you can stir fry chicken, it works just as well as | | | | -Next add the curry powder and the rice noodles, |
| pork, but whatever the case, the meat needs to be | | | | continually lifting the noodles with two forks to |
| cooked first, so if you have any leftovers from the | | | | separate them. |
| day before here is the perfect dish to use them in. | | | | -Once separated, add the soy sauce. Next add the |
| One last point, the quantities I'm giving you here are for | | | | meat, prawns and bean sprouts and stir around the |
| 2 if not 3 generous portions, double up if you're feeding | | | | pan until warmed through. Take off the heat and |
| extra and bare in mind any leftovers will still taste | | | | garnish with a few coriander leaves and slices of chili |
| amazing the following day either hot or cold. | | | | and serve. |
| Singapore Noodles | | | | |