Singapore Chow Mein

Chinese food is really easy to cook – the preparation takes the most time with the cooking happening, usually, in just a few minutes. I also believe that homemade homemade Chinese dishes are ALWAYS as good as takeout.

Prepare EVERYTHING before you start as you need to move quickly when cooking šŸ™‚

This is a wonderful classic Chinese main course.


Wot u need
Stage one
1 tsp of groundnut or other veg oil (oil)
1 red onion thinly sliced
1 green or red pepper thinly sliced
1 medium carrot thinly sliced
2 thin green chillies or one jalapeno finely chopped

Stage two
1 tsp oil
1 medium egg

Stage three
100g cooked prawns
100g cooked chicken

StageĀ four
200g cooked medium noodles
100g beansprouts
25g dark soy sauce
1 good tsp curry paste
Very light seasoningĀ of salt and white pepper

Wot u do
Heat oil in wok till smoking hot. Add all STAGE ONE veg and cook off for three to four minutes – ensure veg is as uniform in size as you can make it and cut matchstick thin, this takes time but it it worth it. Make a space in the middle of your wok and add the STAGE TWO oil, heat, add beaten egg and move around in the space till cooked – incorporate into veg and bring together. Make another space in the middle of your wok add the STAGE three meat and cook for 90 seconds. Add the STAGE FOUR ingredients in the order, curry paste (swish around for 30 secs), noodles, soy and cook for 60 seconds. Add beansprouts and immediately take off the heat – no need to cook. Season lightly.

Serves: two

NOTE:Ā If you look at my picture you will see I am using a non-stick wok. To be honest this isn’t the best idea. It works ok but the heat never really gets high enough and the veg can braise rather than sizzle – you are far better with a cheap steel wok from your local Chinese supermarket – they cost less than a tenner. Make sure you season well before use and never clean in a dishwasher – simply boil some water on dirty wok and wipe down with scouring pad – no detergents needed.


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