Singapore Style Noodles

Asian style noodles are probably one of the easiest things to make and are regularly my back-up meal if I don't have time to think of anything else. But I have to admit my recipe is pretty formulaic. Noodles...check. Prawns...check. Broccoli, mushrooms, pak choi...check, check, check. Throw in some onions, garlic, ginger, chillis, five spice, oyster sauce, soy sauce and thai fish sauce and there you have it, house noodles at Chez Singla. But when I go to a Chinese restaurant, or on the very rare occasion we get a take away, we tend to opt for Singapore Noodles. I guess it's because they seem a bit exotic and given the number of ingredients they seem to have in it's not a dish I have ever thought of making at home. Until earlier this week. My aim wasn't to create an exact replica of a Chinese restaurant Singapore noodle dish, as that would involve much thinner and crispier noodles, which I don't really love. More than anything I wanted to bring the Singapore noodle flavour into my classic noodle dish. The flavour that N describes as 'smokey'. Believe it or not that flavour is achieved by the use of none other than curry powder! Bizarrely, even though I have a drawer stocked full of Indian spices I actually had to go out and buy curry powder specifically for this dish. That's because when I cook Indian food I use all the spices individually as I find it gives you a better control over taste (and my mum would laugh at me if I didn't)! The rest of the recipe is very similar to my standard noodle recipe so it is amazing how just the use of one ingredient can change the flavour so much. I have to say my version of Singapore noodles actually tasted pretty authentic, and served with stir fried broccoli in garlic sauce it actually made me feel like I was sitting in my favourite Chinese restaurant. The problem is, if I keep re-creating the restaurant experience at home I doubt N will ever take me out to dinner again!

Singapore Style Noodles

(serves 2 | total prep and cooking time approx 45 mins) 

Ingredients

• 2 nests of fine egg noodles
• 1 large egg
• 200-250g cooked jumbo king prawns (whole or chopped)
• 1 chicken breast - cut into small pieces
• 1 onion - finely diced
• 3 garlic cloves - finely chopped 
• 2 inch piece of ginger - finely chopped or grated
• 1 small chilli - de-seeded and finely chopped
• 2 spring onions - sliced
• 1 red pepper - diced
• 5 mushrooms - finely chopped 
• Any other vegetables e.g. Chinese lettuce - finely chopped
• 2 tablespoons soy sauce
• 1 tablespoon Japanese rice wine vinegar
• 1 heaped teaspoon Chinese five spice
• 2 tablespoons curry powder
• Drizzle of toasted sesame oil
• Groundnut oil for frying
• Sprinkling of coriander

Method

• Cook the noodles in boiling water for approx 2-3 mins. Drain and run under cold water. Keep aside in a colander to cool, tossing occasionally so they don't stick
• Heat some groundnut oil in a wok
• Whisk together the egg, sesame oil and 1 tablespoon of the curry powder in a bowl. 
• Place the egg mixture in the wok and scramble.  Remove from the pan and set aside
• Heat a bit more oil and fry the chicken pieces until cooked. Set aside with the egg
• Heat a bit more oil and add the onions, garlic, ginger and chilli to the pan. Fry for a few minutes and then add spring onions, red pepper, mushrooms and any other vegetables. Stir fry for a few minutes.
• Add the prawns and the cooked chicken and mix well
• Add the soy sauce, vinegar, five spice, and  and remainder of the curry powder stir well
• Add the noodles and scrambled egg and toss everything together with the coriander
• If you like the noodles crispy you can cook it for a bit longer
• Ideally eat with chopsticks, unless of course you're really hungry like me then use a fork!