Singapore Noodles

This is a really tasty dish that is perfect for a midweek meal. It is a one pot wonder that is bursting with taste and texture. I use chicken and prawn but you could equally replace the chicken for pork and the prawn with other mixed seafood. This dish is derived from Gok Wan’s Chinese cook book.

Wot u need
1 small onion finely chopped
1 carrot cut into fine sticks (I use a mandolin to slice then cut slices into sticks)
1 clove of garlic finely chopped
1 tsp curry powder
1 cooked chicken breast shredded
150g frozen prawns defrosted
2 beaten eggs
150g egg noodles (I like the really fine ones)
2 tbsp frozen peas
Approx 2 tbsp groundnut oil
Light soy sauce
Sesame oil

Wot u do
Add the oil to the pan and fry the onion on a high heat till just starting to cook. Add the garlic and curry powder and cook for 30 seconds continuing to stir. Move the mix to the side of the wok and quickly scramble the eggs in the other side of the bottom of the wok. Once the eggs are scrambled, add the chicken and prawn and cook for three minutes. Add the peas and carrots and cook for two minutes. Add the cooked noodles adding a little more oil if required. Stir fry for three minutes. Add a splash of light soy sauce for taste and a drizzle of sesame oil before serving.

SERVES TWO.

TOP TIP: Prepare vegetables ahead taking time to cut very finely.

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