Singapore Noodles

That sort of bright yellow (from the turmeric) dish of sloppy noodles with added crunch from the stir fried vegetables is what makes Singapore noodles a popular take away option! For me it is comfort food at its best or as Jamie Oliver calls this recipe – ‘hungover noodles’. 

Yet making your own is incredibly easy making it a perfect mid week dinner. The key here, as with all stir fried recipes, is to have all your ingredients lined up ready to throw into the wok. I keep jars of ground herbs and spices in my cupboards so that I am always ready to add plenty of flavour and spice.

Ingredients: serves 2

2 handfuls of rice noodles (cooked according to packet instructions)

2 large handfuls of bean sprouts

2 carrots (grated)

Fresh coriander (finely chopped and extra for garnish)

1 red pepper (finely sliced)

Handful of mushrooms (diced)

50g prawns (defrosted if cooking from frozen)

2 pork fillets (finely sliced)

1 tspn ground turmeric

1 tspn ground coriander

1 tspn chili flakes

1 tbspn dark soy sauce

2 red chilies (finely chopped)

1 onion (peeled and finely sliced)

2 clovers garlic (peeled and crushed)

Juice of 1 lime

Sunflower oil

Salt/ pepper

2 eggs (beaten)

• Heat 1 tbpsn sunflower oil in a wok or large pan. Add the onions with a pinch of salt and cook on a low heat for a few minutes until soft and golden. Add the pork and turn the heat to a medium heat. Stir regularly for a few minutes.
• Add the garlic and red pepper. Stir in the turmeric, ground coriander, soy sauce, chili flakes and fresh chilies. Mix everything together then add the mushrooms.
• After a couple of minutes add the bean sprouts and carrots. Give everything a good stir and leave the bean sprouts to cook and soften for 2 or 3 minutes on a high heat.
• Add the noodles (drained) to the wok and give everything another good stir. Make a gap in the middle of the pan and then pour in the beaten egg. Keep the pan on a high heat and then mix everything together so that the egg is cooking quickly but mixed in with all the ingredients.
• Once the egg is cooked take the pan off the heat. Add some black pepper and the chopped coriander. Squeeze in some lime juice and then give everything one final mix,
• Plate up with some more fresh coriander.