This quick and delicious Singapore noodle recipe will transform your dinners

Your family will thank you.

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Serves 4

Cook

28M

Enjoy the flavours of a hawker stall at home with this quick and delicious noodle dish.

Ingredients

200 g fresh thin egg noodles

½ cup chicken stock

¼ cup soy sauce

1 tbsp brown sugar

2 tbsp Madras curry powder

2 eggs, lightly beaten

2 tbsp vegetable oil

24 raw prawns, peeled, leaving tails intact, deveined

1 large chicken breast fillet (300 g), thinly sliced

1 large red capsicum,   thinly sliced

6 green spring onions, trimmed, thinly sliced diagonally plus extra to serve

4 cloves garlic, crushed

3 tsp finely grated fresh ginger

Method

1.Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for  2 to 3 minutes. Stir with  a fork to separate. Drain.

2.Combine stock, sauce and sugar in a small jug. Blend  ¼ cup of the mixture with curry powder in a small bowl.

3.Heat a large, oiled wok over a high heat. Add eggs. Swirl wok to make a thin layer of eggs. Cook for about 1 minute, or until set. Slide  out onto a chopping board. Roll up. Thinly slice.

Heat 1 tbsp of oil in same wok over a high heat. Add prawns. Stir-fry for 3 minutes, or until just cooked. Remove.

5.Add remaining oil to hot wok. Add chicken. Stir-fry  for about 3 minutes, or until cooked. Remove.

Add capsicum, onions, garlic and ginger to wok. Stir-fry for 1 minute. Add curry mixture. Stir-fry for  1 minute. Return egg, prawns and chicken to wok with noodles and remaining stock mixture. Stir-fry until hot.

7.Garnish noodles with green spring onions to serve.

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Barbara Northwood

Barbara, former Food Director, has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.