Singapore Noodles Singapore Mei Fun A Popular Takeout Recipes

SINGAPORE NOODLES (SINGAPORE MEI FUN) A POPULAR TAKEOUT RECIPE

Steps:

• Soak the noodles in hot water for 5-10 minutes, as discussed above. At the end of that time, drain, rinse in cold, tap water, drain and set aside. If you like, snip the noodles to manageable lengths for eating. I don't, as it's bad luck!
• Chop up the garlic finely and the spring onions into 5cm (2") lengths.
• Grate the carrot, julienne the bell pepper and slice thinly the cabbage and shiitake.
• Mix all the sauce ingredients into a small bowl and set aside.
• Heat the vegetable oil in your wok on medium-high heat and pour in the eggs. Leave to set for 15 seconds, then lightly scramble for about 5-10 seconds, leaving the scrambled eggs still very soft and a little runny. Tip onto a plate and set aside until needed.
• Clean the wok and heat the 2 tsp pf the sesame oil on medium-high heat and fry the prawns for 20 seconds.
• Add the garlic and spring onions and fry for 10 seconds, then add the rest of the vegetables. Cook all this for 30 seconds, stirring on the medium-high heat continuously.
• Add the sauce, stir and cook for 20 seconds. Tip in the eggs in.
• Add the noodles, sprinkle the curry powder all over and stir thoroughly, mixing everything up, coating the noodles and scraping the bottom of the wok. Don't cook for more than 2 minutes. The noodles ought to be done in 1 minute.
• Turn the heat off, drizzle a little sesame oil all over and serve up.

EASY SINGAPORE NOODLES

Steps:

• Boil the kettle and put the noodles in a large pan or bowl. Pour over enough boiled water to cover, pushing the noodles under the water to help them soften evenly. Set aside for 5-10 mins, until the noodles are completely soft. Mix the curry powder, turmeric, sugar, sesame oil, soy sauce and 1 tbsp water in a bowl.
• Heat the wok until very hot. Add the sunflower oil, onion and pepper. Stir-fry for 3-4 mins until softened and starting to brown in places. Drain the noodles and add to the pan, along with the sauce mixture and beansprouts. Stir-fry for a further 3-4 mins, tossing everything through the sauce, until hot. Adjust the seasoning with a little more soy or sugar, if you like, and scatter over the chilli, if you like more spice.