One of my favourite dishes is Singapore noodles and this was the first time it was made from scratch.
I was really happy with how it turned out, but next time I will make a few little changes.
One of those changes would be to use a milder curry. I’m not a huge curry eater and the Madras curry powder was a little too spicy. So for my taste Keens curry powder will be a better option and I’m more accustom to using.
You’ll note the lack of vegetables in this dish, I much prefer a side salad instead. I enjoy something refreshing to accompany dishes like this and that’s the great thing about dishes like this. Really up to the individual what goes in order not.
200 -300g of fresh thin egg noodles
or if you have a Pasta and Noodle Maker
300g of plain flour
90ml of water (or 1 egg and water to equal 95ml)
1/2 cup chicken stock
1/4 cup soy sauce
1 tbsp brown sugar
2 tbsp Madras curry powder
2 eggs lightly beaten
2 tbsp vegetable oil
1 chicken breast (300g) thinly sliced
4 cloves crushed garlic
3 tbsp finely grated ginger
Add vegetables to your liking
Blanch fresh pasta for 3 minutes in boiling water.
Combine stock, sauce and sugar in a small jug. Separate 1/4 of mixture and curry powder in a small bowl.
Add eggs to a hot wok and cook for 1 minute or until set in a thin layer. Slide on chopping board, roll up and slice.
Add 1 tbsp of oil to the wok, add prawns and stir fry for 3 minutes then remove.
Add remaining oil and chicken, stir fry until cooked then remove.
Add your vegetables, garlic and ginger to the wok. Stir fry for 1 minute then add curry mixture and stir fry for a further minute.
Return egg, prawns, chicken, noodles and remaining stock and stir fry until hot…
Alternatively if you’re making your own noodles, add the curry to your noodle mix!