I ordered Singapore Vermicelli last time we had a birthday Chinese takeaway. So the next time I made a stir fry, I thought I'd try Singapore Noodles. I prefer rice noodles, but I find them hard to stir fry without going sticky, so this was made with egg noodles
Serves 4
4 layers of noodles
1 tbsp mild curry powder
¼ tsp turmeric
1 tsp caster sugar
1 tbsp sesame oil
3 tbsp low-salt soy sauce
2 tbsp sunflower or vegetable oil
600g sliced stir fry vegetables (if slicing your own vegetables include an onion, and then a rainbow of colourful vegetables - red pepper, carrot, pak choi/cabbage, mushroom, sweetcorn, beansprouts)
250g protein (optional), choose from 200g firm tofu, 2 free range eggs, or 250g cooked prawns
1 red chilli, sliced (optional)
Cook the noodles according to the instructions on the packet. Leave in cold water once cooked until ready to use.
Mix curry powder, turmeric, sugar, sesame oil, soy sauce and 1 tbsp water in a small bowl.
If using egg, beat the eggs in a mug. Heat 1 tbsp oil in the wok/large frying pan over a medium high heat. Swirl the oil around when hot, and pour in the egg, cooking it like an omelette. Turn the egg over after a couple of minutes and cook the other side. Take out when cooked, chop into bite sized pieces, and leave to one side.
If using tofu or prawns, heat 1 tbsp of oil in the wok. Heat 1 tbsp oil in the wok over a medium high heat. Grate the tofu if using. When the oil is hot, stir fry the grated tofu or prawns for a few minutes until slightly brown.
Add another tbsp of oil after you've removed the egg, or when the tofu/prawns have been stir fried. When hot again, add the rest of the vegetables and stir fry for 3-4 minutes until softened and starting to brown in places.
Drain the noodles and add to the wok, along with the sauce mixture and egg. Stir-fry for a further 3-4 mins, mixing thoroughly and reheating the noodles.
Serve with sliced chilli if you like some spice!
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