Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
The takeaway favourite that’s so easy to recreate at home! I’m not sure who did create Singapore Noodles but I’m pretty sure the dish doesn’t actually originate from Singapore. It features an eclectic mix of flavours which shouldn’t work, but they do! Curry Powder, soy sauce, veggies, egg….it often includes pork mince. For this speedy, wholesome & simple version I’ve used prawns and diced cooked chicken breasts. Tofu and extra veg are good substitutions if you’d like your Singapore Noodles vegetarian.
Prep: 5 minutes
Cooking: 10 minutes
Total: 15 minutes
225g dried rice vermicelli noodles (I used whole grain as that’s what I had to hand)
1 onion sliced
1 garlic clove crushed
1 tsp chopped ginger
1 tbsp mild curry powder
1/4 tsp ground turmeric
2 tsp honey or brown sugar
3 tbsp soy sauce
1 red pepper sliced
100g mange tout or sugar snaps
2 cooked chicken breasts (200g) chopped
150g raw king prawns
2 eggs whisked
100g bean sprouts
2 tsp sesame oil
Get all your ingredients ready.
Put the dried noodles in a bowl or pan & cover with boiling water. Stand for 5 minutes.
Heat 1 tbsp oil in a pan or wok & add the onion, garlic, pepper, ginger & prawns.
Stir fry for a couple of minutes then lift out the prawns & set aside. Add the curry powder, turmeric, honey. mange tout & chicken.
Give the pan a stir then push the contents to one side so there’s room for the egg. Pour it in & allow to set like an omelette for a minute.
Drain the noodles & add those to the pan. Give everything in the pan a good stir before adding the soy.
Throw in the bean sprouts, reserved prawns & drizzle with the sesame oil. Serve!