Singapore noodles are a standard Chinese restaurant dish, but making them at home is so easy and it also means you can monitor what’s going in to them, adding whatever healthy vegetables you feel like. The addition of curry powder to this dish not only brings a new flavour to it, but it coats the noodles and gives a great texture to every bite.
3 cloves of garlic, minced
A thumb sized piece of ginger, grated
1 tablespoon of oyster sauce
2 tablespoons of soy sauce
2 chicken breasts, sliced into thin strips
100g of rice vermicelli noodles
2 tablespoons of sunflower oil
2 celery sticks, finely sliced
1 carrot, finely sliced
4 spring onions
1 tablespoon of Asian curry powder
1 teaspoon of sesame oil
A good handful of bean sprouts
Marinate the chicken with the garlic, ginger, 1 tablespoon of soy sauce and oyster sauce. Cover and place in the fridge for at least 30 minutes.
Soak the noodles in a bowl of boiling water for 6 minutes or until soft. Drain and set aside.
Heat a wok over a high heat and add the oil to coat. Add the chicken and stir fry for 3-4 minutes.
Add the celery, carrot and spring onion, and stir fry for 2 minutes. Add the curry powder and toss through for another 2 minutes.
Add the noodles and bean sprouts and a drop of sesame oil to taste. Toss everything together using kitchen tongs until it’s combined.
Serve straight away.