Hairy Bikers Singapore Noodles Recipes

HAIRY BIKERS' SINGAPORE NOODLES

Steps:

• Cover the noodles with freshly boiled water and leave them to stand for a minute. Drain and set aside until later.
• Heat the oil in a large wok. Add the onion, carrot and red pepper and stir-fry over a high heat until starting to brown.
• Add the garlic, ginger and pork, then continue to stir-fry until the pork is coloured on all sides.
• Tip in the bamboo shoots, peas, spices, soy sauce, rice wine and rice wine vinegar, then add the noodles and stir thoroughly.
• Leave to cook for a couple of minutes until hot.
• Stir in the prawns and heat through.
• Serve with a drizzle of sesame oil and sprinkled with the spring onions, green or red chilli, if using, and chopped fresh coriander.

SUPERHEALTHY SINGAPORE NOODLES

Steps:

• Pour boiling water over the noodles and leave to soften. Meanwhile, heat half the oil in a large non-stick wok and stir-fry all the vegetables, except the beansprouts and onions, with the garlic, chilli and ginger until softened. If the broccoli won't soften, add a splash of water to the wok and cover to create some steam.
• Tip the veg on to a plate, add the rest of the oil to the wok then briefly stir-fry the chicken and prawns until just cooked. Set aside with the vegetables and add the curry paste to the pan. Stir-fry for a few secs then add 150ml water and the soy sauce. Allow to bubble then add the drained, softened noodles and beansprouts, and toss together to coat.
• Return the vegetables, chicken and prawns to the wok with the coriander and spring onions. Toss well over the heat and serve with lime wedges.