curried singapore noodles
| Serves: | 4 |
Ingredients
- 1/2 carrot, julienned
- 12 mange tout, stemmed, tough strings removed and thinly sliced
- 1/2 red pepper, medium size, stemmed, seeded and julienned
- 1/4 onion, very thinly sliced
- 100 g smoked ham, cut into thin slices
- 2 eggs, beaten with two pinches of salt
- 100 g medium rice noodles
- 2 tsp sesame oil
- 1 stalk spring onions, finely sliced
- 3 tsp curry powder
- 3 tbsp Canola oil
- 1/4 tsp white pepper, freshly ground
- 4 tbsp soya sauce
- 1 tsp garlic, crushed
- 2 1/2 tsp fish sauce
- 2 tbsp, plus 4 tsp canola oil
- 200 g Frozen ready to cook peeled prawns, defrosted
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Cooking Instructions
- Combine the prawns in a bowl with 1 teaspoon of canola oil and 1 teaspoon of fish sauce, mix well and place in the fridge.
- Place the noodles in a large bowl and cover with boiling water. Allow to stand for 5 minutes, then drain in a colander and rinse with cold running water. Drain until dry, then cut the noodles in half with a pair of scissors.
- Mix the garlic in a small bowl with the soya sauce, white pepper, sugar and the remaining fish sauce. Mix well and set aside.
- Heat 1 teaspoon of canola oil in a wok over a high heat until smoking. Add the eggs and cook undisturbed for 10 seconds, then gently move the eggs with a spatula until they start to firm up. Break the eggs into small pieces, and set aside in a large bowl.
- Wipe the wok clean and return it to a high heat. Add 2 teaspoons of oil, heat until smoking, then add the prawns and stir-fry for 30 seconds.
- Add the smoked ham and onion and stir-fry for another 30 seconds.
- Add the red pepper, mange tout and curry powder, and stir-fry for another 30 seconds, then add the carrots.
- Empty the wok’s contents into the bowl with the egg and wipe the wok clean.
- Heat the 2 tablespoons of canola oil over a high heat until smoking. Add the noodles and stir-fry for 30 seconds, then add the garlic soya sauce mixture and the remaining curry powder, and stir until the powder is evenly distributed.
- Return the egg, prawns, smoked ham and vegetables to the wok and stir-fry for about 30 seconds until everything is combined.
- Remove from the heat, add the spring onions and drizzle with sesame oil.
- Mix well and transfer to a large, warmed bowl to serve.
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