Singapore Noodles

My Mother's Singapore Noodles

• 150g/5 ozs dried rice vermicelli noodles

• 150g/5 ozs fresh prawns shelled (or 300g/10ozs unshelled prawns)

• 200g/7ozs chicken breast fillet, thinly sliced

• 1 tablespoon cornflour or cornstarch

• 1 teaspoon soya sauce

• 1 teaspoon white sugar

• 1 teaspoon Chinese rice wine

• 1/2 teaspoon salt

• Oil for frying

• 2-4 tablespoons curry powder*

• 1 tablespoon ginger

• 1 onion, thinly sliced

• 1 medium sized red capsicum, thinly sliced

• 1 medium carrot

• 1 cup shredded cabbage

• 1 cup bean sprouts, rinsed and drained

• 2 sticks green shallots, sliced diagonally

Sauce

• 2 tablespoons water or chicken stock

• 1.5 teaspoons brown sugar

• 1 teaspoon salt

• 1/4 teaspoon ground white pepper

I would recommend starting with 2 tablespoons of curry powder first and then increasing it to 3-4 depending on taste. Some curry powders are very fresh so the flavour will be quite strong so it's best to start off small and then add more to taste.

Step 1 - Soak the rice vermicelli noodles in cold water for 30 minutes. They will be softer but not very soft. Mix the sauce ingredients together.

Step 2 - Place the prawns and chicken in a bowl and add in cornflour soya sauce, sugar, sugar, Chinese rice wine. Mix well and set aside.

Step 3 - Heat wok to high and add some oil. Fry the seasoned meat and prawns and set aside. Add two tablespoons of oil and fry the curry powder for about 30 seconds. Then add in ginger and onion and fry until aromatic. Then add in capsicum, carrot, cabbage and bean sprouts (capsicum may need a bit longer than the rest so add this first).

Step 4 -  Fry for a few minutes and then add the drained vermicelli and cooked chicken and prawns.  Add the green shallots and then add the sauce in and stir to mix well.