SINGAPORE NOODLES
This dish is in fact not from Singapore at all, but a Cantonese creation. It's super easy to make, and tastes fabulous; the simple addition of curry powder really elevates the dish into something truly delicious.
INGREDIENTS
Serves 1
FOR THE SAUCE
3tbsp light soy sauce
2tbsp dark soy sauce
1tbsp Chinese rice wine
2tsp sugar
FOR THE STIR FRY
Sesame oil
2 turkey breasts, thinly sliced
4 garlic cloves, finely chopped
1 thumb-sized piece fresh ginger, finely chopped
1 bunch spring onions, finely sliced
1 red pepper, cut into strips
1 carrot, sliced into batons
2tbsp curry powder
x4 dried egg noodle nests
1 egg
1 lime
METHOD
1
Firstly, prepare the dried noodles according to the packet instructions; I recommend soaking them for 1 minute less that the packet states, as they will be cooked again. Once ready, drain and run under cold water to prevent them from overcooking. Set aside until ready to use.
2
Combine the soy sauces, rice wine and sugar in a small bowl and set aside.
3
Heat some sesame oil in a wok or large frying pan over high heat. Once hot, add the turkey breast, and cook until browned all over. Then, add the carrot, spring onion and red pepper and fry for another 2 minutes. Add the garlic and ginger, and fry for 30 seconds, then add the curry powder, and stir fry for a further 30 seconds.
4
Add the noodles and sauce. Stir fry until the sauce clings to the noodles. Then, push everything to the side of the pan and crack in the egg. Break up the yolk slightly, then allow to set. Gently push the noodles on top of the half-set egg, then leave for 30 seconds or so. Then, stir everything around, breaking up the egg in the process. This way, you should get pieces of egg running through the noodles.
5
Switch off the heat, and squeeze over the juice from the lime. Serve!
Serving Suggestion
As an alternative to chicken, you can use firm tofu, prawns or mixed vegetables to really make it your own.
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