Singapore Noodles

Name: Singapore Noodles
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 400 g Vermicelli Noodles; 1.5 Onions; 1.5 Red Pepper; 2 Spring Onions; 300 g Prawns; 2 Eggs; 3 tsp Curry Powder; 1 tsp Chilli Powder; 2 Chillies; 3 tbs Light Soy Sauce; 3 tsp Sesame Oil

TheMancunianCook @TheMancunianCook

Manchester

Unlike it's name suggest Singapore noodles originates from Hong Kong in the 1950's. Noodles with a light curry flavour that can be served with prawns, chicken, beef, pork, tofu or veggies (even better if you include more than one!)

TheMancunianCook @TheMancunianCook

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Ingredients

30 mins

4 servings

400 gVermicelli Noodles
1.5Onions
1.5Red Pepper
2Spring Onions
300 gPrawns
2Eggs
3 tspCurry Powder
1 tspChilli Powder
2Chillies
3 tbsLight Soy Sauce
3 tspSesame Oil

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Steps

30 mins

1

Cook the vermicelli noodles as per the packet instructions before allowing to completely drain.
2

Chop your onion, spring onion, red pepper, I like my veg to have a little bite to add texture so leave them slightly larger however, you can finely chop them if preferred.
3

Beat the eggs and place them into a hot wok along with your oil, once the egg as cooked start to break the egg into pieces.
4

Add your onions and peppers to your wok and stir fry for 1 minute allowing the ingredients and wok to come up to temperature top tip: if the wok isn't hot enough your ingredients will start to release their moisture.
5

Add your prawns (or alternative protein) to the wok and stir fry until it has browned, then add in your cooked noodles. If your wok becomes to dry or is starting to stick add some additional oil.
6

Add your fresh chillies to the wok along with your curry and chilli powder and stir through.
7

Finish your Singapore noodles by mixing in your soy sauce and sesame oil before proceeding to cook for an addition minute until all of the ingredients have been coated.
8

Serve your Singapore noodles topped with peanuts, chilli and spring onions before tucking in!