Singapore Noodles
I’m back with another fakeaway classic, Singapore noodles. I know this sounds strange but I love things that are dry, packed with flavour and not swimming in sauce. The beauty of these noodles is that you can eat them as they are, like I do, or top them with your sauce of choice, satay, curry, sweet chilli etc. There is loads of veggies packed in this dish too. Once you have it all prepped it can be whipped up in under 10 minutes. You can use any noodles you like but personally I find egg noodles or the vermicelli rice noodles the tastiest.
You can use any meat you like in this dish, a combination of a few meats or no meat at all! You can marinate tofu, chicken, prawns, beef, pork in this dish, just be mindful that if using prawns that the cooking time will be considerably less, so you can add the prawns at the same time as the vegetables, so that they don’t overcook.
Ingredients (serves 4-5)
5 nests of dry egg noodles
3 medium chicken breasts
1 red onion, sliced thin
large handful bean sprouts
1 red bell pepper, quartered & sliced
2 medium carrots, grated/chopped thin so they cook quickly
3 spring onions, sliced fine
2 tbsp curry powder
6 tbsp dark soy sauce
2 tbsp hoisin sauce
5 cloves garlic, crushed
thumb sized piece of fresh ginger, peeled & grated
2 tbsp groundnut oil
1 tbsp sesame oil
Method
Slice chicken into thin strips and marinade in a bowl with the garlic, ginger, 4 tbsp soy sauce, and 2 tbsp hoisin sauce. Leave to marinate for at least 30 minutes (I left my 4 hrs as I prepped on my lunch break).
Soak your noodles in a separate pot of boiling water and cook according to packet instructions. Set aside once cooked.
Slice up the rest of your veg and place the groundnut oil in a wok or skillet until almost smoking. You need the wok to be very hot!
Add in your marinated chicken (with all the lovely sauce) into the wok and cook for 3-4 minutes, until chicken is almost cooked.
Add in the rest of the vegetables (except spring onions) and sauté until vegetables are starting to soften (about 4-5minutes). You want your veg to be cooked, but still have a crunch.
Add in your curry powder, the rest of the soy sauce & the sesame oil. Give everything a good stir.
Add back in your noodles and make sure everything is mixed through and hot. Serve immediately and garnish with a little spring onion to serve.
Calories per serving (if serving 5) = 430
