Who doesn't love a good stir fry?
If you're looking for cheap and cheerful, fast food, Singapore Noodles is the perfect stir fry and very easy to make.
As is usually the case with Asian cooking, the preparation takes the most time. The stir fry part is done in minutes.
I was taught the authentic way to stir fry Singapore Noodles by a top restaurant chef during my trip to Singapore. It is a wonderfully visual and exciting dish to cook in front of friends and family, when you want to show off your culinary skill and here's why...
With the preparation out the way, the first step is pouring well-beaten eggs into a sizzling hot wok. The reaction is instant - a huge, puffball of egg souffle rises dramatically from the wok then quickly deflates as you stir fry and beat it down.
The excitement continues with hot, sizzling, sounds as the remaining ingredients hit the wok and are stir fried into the mix. Then there's the incredibly fragrant aroma which guarantees to get your taste buds going. The scent comes from the spices commonly used in Indian curry bringing an intriguing blend of exotic flavours to the party. Before you know it, you're rewarded with a steaming bowl of Singapore Noodles so unbelievably good, it's impossible not to gulp them down greedily or resist second helpings.
One of the key points to success with this stir fry is using rice noodles. Get the thin, vermicelli type. Rice noodles are much finer and lighter than egg noodles which are too heavy and will spoil the overall balance of this delicately spiced dish.
The other key ingredient which adds to the authenticity is using a fragrant curry powder. A tablespoonful is all you need but it works like magic in turning this dish into a mini masterpiece.
If you want to go native, you can marinate the pork beforehand in a simple char su sauce before you stir fry.
Char su sauce certainly adds depth to the overall taste, but isn't absolutely vital to the end result. Where the meat is concerned there aren't any short and fast rules, you can stir fry chicken, it works just as well as pork, but whatever the case, the meat needs to be cooked first, so if you have any leftovers from the day before here is the perfect dish to use them in.
One last point, the quantities I'm giving you here are for 2 if not 3 generous portions, double up if you're feeding extra and bare in mind any leftovers will still taste amazing the following day either hot or cold.
Singapore Noodles
Serves: 2-3 generous portions
Preparation & Cooking Time:30 minutes
Effort Level: Easy
Shelf Life: 2 days in the refrigerator
Ingredients:
-150g cooked prawns
-150g cooked chicken breast or pork loin - click for char su marinade
-150g white cabbage or Chinese cabbage
-150g rice vermicelli noodles
-150g bean sprouts
-4 tbsp sunflower oil
-2 tbsp light soy sauce
-1 scant tbsp homemade fragrant curry powder or garam masala
-4 garlic cloves
-2 eggs
Equipment:
-Wok or wide deep frying pan
-Chopping board and sharp knife
-Small bowl and whisk
-2 forks
-Sieve
N.B: Homemade fragrant curry powder makes all the difference. Failing that use garam masala, but it won't taste as good.
Here's What You Do:
-Pour boiling water over the noodles and leave to soak for 6 minutes, until softened but still al dente. Drain and put aside.
-Very finely slice the onion and cabbage and finely chop the garlic and put them all aside.
-Cut the cooked pork into thin strips and put with the prawns and beansprouts.
-Beat the eggs thoroughly with a whisk for a couple of minutes, incorporating as much air as possible.
-Place the wok over a high heat until smoking hot (keep on a high heat throughout). Add 4 tbsp oil then add the beaten eggs. Stir fry turning constantly and chop away at them until they turn into bite size pieces.
-Now add the cabbage, onions and garlic and stir fry for one minute.
-Next add the curry powder and the rice noodles, continually lifting the noodles with two forks to separate them.
-Once separated, add the soy sauce. Next add the meat, prawns and bean sprouts and stir around the pan until warmed through. Take off the heat and garnish with a few coriander leaves and slices of chili and serve.
Uma Wylde is a natural born cook. She specialises in creating stunning tastes. If you're having trouble getting food to taste the way you want it to or are just bored cooking the same old things, try following some of her carefully explained recipes at http://www.umawylde.com. Unlike traditional recipes, which often leave you dangling, hers show you how to bring the whole meal together, so everything turns out perfectly.
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