I cooked Singapore Noodles for dinner the other night along with Beef in Black Bean Sauce. Here's the recipe for the Singapore Noodles. I looked at a few different recipes and ended up winging it and putting together my own. It was a winner according to J and the kids.
800 grams Chicken thighs (cut into thin strips)
300 grams green prawns
275 grams rice noodles
1 red chilli (chopped finely, more according to taste)
2 cloves garlic (chopped finely, more according to taste)
1.5cm piece of ginger (chopped finely)
1 onion (cut into wedges
6 shallots (cut thinly on an angle)
1 red capsicum (cut in strips)
large handful of snow peas
large handful of bean shoots
handful of fresh coriander (chopped roughly)
4 tbsp of dark soy sauce
2 tbsp of fish sauce
4 tbsp of rice wine vinegar
2 eggs (whisked)
sesame oil (you can omit but the flavour is lovely)
peanut oil (or olive oil)
3 tbsp madras curry
1tbsp brown sugar
2tbsp corn flour
1. Boil a saucepan of water. Take of the boil and add rice noodles for a minute or two. Drain and set aside.
2. In a bowl, combine chicken, prawns, cornflour, rice wine, dark soy and fish sauce. Allow to marinate for 15-20 minutes.
3. Heat a little sesame oil and peanut oil in a wok or electric frypan. Add chicken in batches and cook. Add prawns when chicken is nearly cooked. Remove from wok and set aside.
4. Heat a little more sesame oil and peanut oil and add onion, chilli, garlic, ginger, capsicum and cook for a few minutes. Add spring onions and snowpeas and cook for another minute.
5. Remove from wok and add to the bowl of chicken.
6. Add beaten eggs to wok and cook for a couple of minutes.
7. Add noodles, curry powder, brown sugar and stir threw. Add chicken, prawns and vegetables. Stir to combine.
8. Garnish with fresh coriander.
I cooked this before karate and reheated when we got home. It reheated really well.