Singapore Chow Mein
Singapore Chow Mein is a great example of a fast, fresh and convenient full meal in a bowl. It is also ideal to use up leftovers too, so if you have some chicken left over from your Sunday roast or some random veg, then chuck that in too. The key to this dish is to use those light and delicate vermicelli noodles and you’ll create a really authentic looking home cooked version in no time at all.
Ingredients
¼ red onion, sliced
Sesame oil
¼ green pepper, sliced
1 spring onion roughly chopped
1 garlic clove, sliced
Pinch of chilli flakes
1 tsp turmeric
1 tsp curry powder
Small handful of prawns
Vermicelli noodles
1 small egg
Salt & pepper
Recipe
Bring a saucepan of salted water to the boil.
Then, in a wok, over a medium to high heat, pan fry the onions in a splash of sesame oil. After 30 seconds, add the peppers, and then after another 30 seconds, add the spring onions, garlic and chilli flakes. Just before the garlic starts to brown, add a splash more sesame oil, the prawns, turmeric and curry powder.
Quickly blanch the vermicelli noodles in the boiling water and as soon as they become soft, add them to the wok using tongs.
Scoop everything to one side and crack an egg into the empty side, allow it to start cooking and then when it is about 75% cooked, scramble it using a wooden spoon and mix it in with the noodles.
Season to taste.