Singapore Noodles

This recipe for Singapore noodles can be eaten as a main dish or served alongside another. Serves 2-3 as a main or 4-6 as a side dish.

INGREDIENTS

1 pack Amoy straight to wok noodles (fine thread egg noodles are best)
2 tablespoons olive oil
1 chicken breast, cut into thin strips
10-12 raw tiger prawns (you can just use prawns or chicken)
1 teaspoon freshly grated ginger
1 small red chilli, deseeded and finely chopped
1-2 garlic cloves, crushed
1 red pepper, deseeded and cut into thin strips
½ Savoy cabbage, finely sliced
4 spring onions, finely sliced
1 small teaspoon garam masala
¼ teaspoon turmeric
2 tablespoons tamari soy sauce
1 egg
1 handful chopped coriander leaves

METHOD

Heat 1 tablespoon of the olive oil in a large wok and then add in the chicken and cook over a medium heat for 5-6 minutes until lightly browned and cooked through. Remove from the wok and put on a plate for a moment.

Next, add another tablespoon of oil to the wok and add the ginger, chilli and garlic and fry for 30 seconds, stirring continuously, before adding in the pepper, cabbage, spring onions, garam masala and turmeric. Continue to stir fry for another 2 minutes.

Once the peppers and cabbage begin to look slightly browned around the edges, add in the prawns, chicken, noodles and the soy sauce. Stir well.

Last of all, push the noodle mixture to one side of the pan and quickly add the egg to the other side. Stir fry for 1-2 minutes until scrambled and cooked through and then stir through into the noodle mixture. Sprinkle over the coriander and serve immediately.

KITCHEN QUEEN'S TIPS

For an even easier dish, you can use a teaspoon of mild curry powder instead of the garam masala and turmeric.

Feel free to add in other vegetables - carrots, beansprouts, spring greens, baby corn and mange tout all work well.