Curried Penne



Using the Philips Pasta and Noodle Maker, 300g of plain flour, a teaspoon of Keens curry powder and 95ml of water.

What I love so much about the Philips Pasta and Noodle Maker besides fresh pasta within minutes, is the creativity and inspiration that comes from using it. 

Whether it be plain pasta, egg noodles to your own little creations. Curry, the juices from beetroot, orange, carrot or whatever greens you fancy to get your tastebuds tingling.


You can even use it to make corn chips!

To know that after a long hard day at work, your tired and maybe even a little grumpy, you can have a freshly made meal on the table in around 12  minutes!

And never again will you have to buy dehydrated pasta or spend 6 hours on your precious Sunday making pasta the traditional way.

This appliance along with the Philips Airfryer has changed the way I think about food. Has inspired me to hopefully inspire like-minded people via this blog and my Facebook page.

All it takes is to reach out to one person and you don’t have to be anyone else but you to do so. All you need is a little passion and a smile.

Spicy Singapore Noodles




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
24 prawns
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!