Singapore noodles taste great and are so versatile – you can add whatever seafood you like. I’ve made it with crab meat, squid, prawns and pieces of fish, and occasionally even add pork or chicken to the mix as well.
This recipe is perfect for using up all those bits and pieces of seafood that seem to accumulate in the freezer and fridge. The following quantities should serve four.
1 pkt Singapore noodles
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons rice wine vinegar
2 tablespoons honey
half a tablespoon chilli paste
1 tablespoon vegetable or peanut oil
1 tablespoon good quality curry powder
half to 1 tablespoon fresh grated ginger
2 cloves garlic, grated
4-5 shallots, finely sliced
1 red capsicum, seeded and diced
500g peeled and deveined green prawns
250g chicken breast, finely sliced
chopped fresh coriander, for garnish
In a large bowl, pour some boiling water over the noodles and loosen the strands gently with a fork. Let the noodles stand for about ten minutes and then drain. Stand the noodles to one side until ready to use.
In another bowl, add the soy sauce, oyster sauce, vinegar, honey and chilli paste. Stir thoroughly until all of the ingredients are combined. Set this bowl to one side as well.
Heat the oil in a heavy-based frypan or wok. Stir fry the garlic, ginger and curry powder until aromatic. This should only take a few seconds. Add the sliced chicken breasts to the pan and stir fry until they are thoroughly cooked. Then add the green prawns, shallots and red capsicum to the pan and stir fry for about three minutes until the prawns are pink.
Add the drained noodles and sauces to the pan and gently toss to combine. Continue to cook, tossing gently for a few minutes until the all the ingredients are heated through.
Garnish with a little chopped coriander if desired.Reads: 576