Singapore-Style Noodles
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 2 medium egg noodle nests (approx. 50g each)
- • 1 cm fresh ginger (peeled and finely grated)
- • 1 clove garlic (peeled and crushed)
- • 1/2 red chilli (deseeded and finely diced)
- • 1 onion (peeled and chopped)
- • 5 spring onions (finely sliced)
- • 1 diced chicken breast (approx. 130g)
- • 3 tbsp soy sauce
- • 3 tbsp rice vinegar
- • 1 red pepper (deseeded and sliced)
- • 1 yellow pepper (deseeded and sliced)
- • 4 mushrooms (chopped into chunks)
- • 1 pak choi (chopped)
- • 2 tsp madras curry powder
- • 1 handful raw prawns
- • 1 egg (made into an omelette and chopped)
- • low-calorie cooking spray
Preparation Steps
Pour boiling water over the noodles and leave to soften.
Spray a large frying pan or wok with low-calorie cooking spray and set on a medium heat. Add the ginger, garlic, chilli, onion and half the spring onions. Cook for 4-5 minutes until softening.
Add chicken and cook for 5 minutes until browned on all sides.
Stir in the soy sauce and rice vinegar.
Add peppers and mushrooms. Cook for 3 minutes.
Add the curry powder and stir well.
Add pak choi and prawns and cook for another 2 or 3 minutes.
Stir in the chopped omelette and stir.
Add the drained noodles. Stir until noodles are incorporated and coated.
Serve sprinkled with remaining spring onions.