Wok A Stirfry – Singapore Noodles For A Happy Chinese New Year!

Whenever my friend Denise invites me round for something to eat I know I’m in for a real treat. She cooks beautifully and truly is the hostess with the mostess! Even when our babies were tiny and the rest of us struggled to even brush our hair, Denise would invite us all round to her house for a yummy home cooked lunch!

Not only is she a terrific cook in general but Denise knows how to cook proper Chinese food! Her family is originally from China which might give her an edge but I suspect she’d be a master at Chinese cookery regardless! I’ve had the most amazing Chinese feast at her house before and it just makes my mouth water thinking about it!

For Chinese New Year she has allowed me to share one of her wonderful recipes which is made using a wok! The picture looks absolutely yummy so if you really want to impress this Chinese New Year then this is the authentic recipe you need! Happy Chinese New Year of the horse everybody!

Singapore Noodles From Denise!

Singapore Noodles

Serves 4
200g dried vermicelli noodles  (soaked in boiling water for 5 minutes then rinsed in cold water and left to drain in a colander for at least 20 minutes)

3 eggs, beaten with half teaspoon of curry powder and 2 teaspoons of sesame oil

2 tablespoons curry powder
5 tablespoons vegetable oil
Handful of cooked prawns
1 chicken breast and/or small piece of pork cut into small strips/julienne (optional)
100g char siu pork / ham, cut into strips/julienne
1 tablespoon minced fresh ginger

1 garlic clove, minced

1  fresh chilli, thinly sliced (or tsp of chilli powder if you don’t have)
Half red pepper, thinly sliced  into strips
Half green pepper, thinly sliced into strips

3 spring onions, thinly sliced

Handful of fresh bean sprouts (optional)

3 tablespoons soy sauce

Add 1 tablespoon of the vegetable oil into a preheated wok set over a moderately high heat. Pour in the egg mixture and immediately reduce the heat to low. Scramble the eggs until just set and turn out onto a plate and set aside.

Return the wok to a moderately high heat and add in 1 tablespoon of the oil. Add the pork/chicken and stir fry until just cooked, about 1 minute. Set aside in another plate.

Return the wok to a high heat. When very hot, spoon in 2 tablespoons of the oil and add the ginger, garlic, chilies, and the curry powder. Stir fry until fragrant, about 30 seconds. Add the char siu pork/ham, prawns and peppers and stir fry for 30 seconds. Sprinkle on 1 to 2 tablespoons of water and cook until it boils away.

Push the ingredients to the sides of the wok and add the remaining 1 tablespoon of oil. Add the spring onions, bean sprouts, and noodles and toss over high heat until very hot, about 30 seconds.

Add back the stir fried pork/chicken to the wok and add the soy sauce. Toss well then add back the reserved scrambled eggs. Toss again then serve!
Most of the meat and veggie ingredients above are optional which you can chop and change. I sometimes add sliced/julienne green beans/carrots for extra crunch. You can also use raw tiger/king prawns. You just add it when stir frying the raw meat.
As long as you have the main ingredients (curry powder, soy sauce, scrambled egg, prawns and vermicelli noodles) you can safely call it singapore noodles!

One thought on “Wok A Stirfry – Singapore Noodles For A Happy Chinese New Year!

  1. Yummy yummy! This looks delicious. Singapore Noodles is one of my favourites but I’ve never tried to make my own. Will definitely give this recipe a try. Think it might be too spicy for Potato though, so it will have to be a Mummy Treat 🙂 Thanks for sharing x

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