Although often associated with its name, Singapore noodles actually hails from Hong Kong and has become a favourite on Cantonese menus around the globe.
With just a five-minute prep time and 10 minutes of cooking, Michelin Star Chef Sally Abe’s recipe is sure to become a favourite.
Sharing the instructions for this dish in partnership with British Lion eggs, the chef said: “Feel free to substitute the veggies for what you have handy. Pak choi, broccoli and courgette work well.”
Serving four, this recipe is ideal for family dinners or quick lunches.
Ingredients
200g vermicelli rice noodles
Six eggs
Two tbsp vegetable oil
One shallot, sliced
Two cloves garlic, sliced
One tbsp mild curry powder
One tsp turmeric
One tbsp soy sauce
One tbsp fish sauce
100g beansprouts
100g mangetout
Three spring onions, shredded
Instructions
Start by immersing the noodles in boiling water while you prepare the other ingredients.
Let them soak for about 10 minutes, then drain them thoroughly using a colander.
Meanwhile, bring a pot of water to a boil and gently lower in four eggs. Reduce the heat to a simmer and cook the eggs for exactly six minutes. Immediately transfer them to a bowl filled with ice water to cool, which will make them easier to peel and slice in half.
In a separate bowl, beat the remaining two eggs until well combined. Heat one tablespoon of vegetable oil in a large frying pan or wok and scramble the eggs gently. Once cooked, remove them from the pan and set aside.
Add the remaining vegetable oil to the pan, then sauté the shallots and garlic until fragrant. Season with salt, then incorporate the curry powder and turmeric, cooking for an additional few minutes.
Next, add the mangetout and beansprouts, cooking for a few more minutes before pouring in the soy and fish sauces.
Stir in the noodles, ensuring they are well coated with the sauce, then return the scrambled eggs to the pan, mixing everything thoroughly and heating through.
Serve the mixture divided among four bowls, garnished with sliced spring onions and halved boiled eggs.
