Easy Singapore Noodles

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Happy September!  I don’t know about you but I’m loving that slight chill in the air; it’s getting me all excited for cosy jumpers, darker evenings spent in front of the telly and cheeky takeaways.  Speaking of which, I’m deadly serious when I say that one of the worst things about moving back to Cardiff is that the local takeaway doesn’t serve up one of my favourite ever dishes.  Back in London, along with chicken balls and sweet and sour sauce, a spicy serving of Singapore Noodles was an absolute must-order whenever I rung up our local Chinese Takeaway.  I mean yes, they’re the colour of nuclear waste and yes they’re so spicy that they’ve been known to leave my mouth numb, but I love them and was absolutely gutted when I found out that my new local doesn’t serve them.

Deciding that I absolutely couldn’t face another winter without them, I thought I’d try and make them myself, and you know what?  They’re not that difficult, and other than a couple of essential “back of the kitchen cupboard” ingredients, they can can be whipped up using a lot leftovers from your fridge.  Leftover roast chicken?  Chuck it in.  Lonely carrot?  Whack it in there.  Leftover bacon?  …Er, nope, right, there’s no such thing.  Buy some more bacon.  But hey, in less than twenty minutes they’re steaming away on the plate, which would give any local takeaway a run for its money.  😉

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Easy Singapore Noodles (serves two)

Ingredients

  • One pack of vermicelli rice noodles
  • 100g shredded roast chicken
  • 100g bacon lardons
  • 3 tsp madras curry powder
  • 2 tbsp rice wine
  • 3 tbsp soy sauce
  • 1 tbsp ginger paste
  • 2 garlic crushed garlic cloves
  • 1 egg
  • 2 red chilli peppers, thinly sliced
  • 3 spring onions, chopped
  • 1 red pepper, thinly sliced
  • 1 carrot, finely shredded
  • Splash of vegetable oil
  1. Soak the rice noodles in a bowl of boiling water for a minute, then drain and separate.
  2. Add the soy sauce, rice wine and 2 tsp of the curry powder to the softened noodles and mix until they’re all coated and then set aside.
  3. Heat up your wok (or deep frying pan) with the vegetable oil, then add the garlic, ginger paste and the rest of the curry powder.  Fry until the kitchen starts to smell like your takeaway, then pour in the chopped chilli, pepper and carrot and fry for a couple of minutes.
  4. Now nudge them to the side of the wok and pour in the egg, letting it sit for a minute or two until you stick your spatula or spoon in and scramble it into the veg.
  5. Now add the chicken and bacon – frying until cooked through – then pour in the noodles and spring onions.  Getting everything nicely mixed together is trickier than it sounds!  
  6. Serve steaming hot with chopsticks. 🙂

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Hope you’re enjoying the first week of September whatever you’re up to!  It’s good to be back 🙂

2 thoughts on “Easy Singapore Noodles

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