Singapore Noodles

Ingredients

200g dried rice vermicelli

2 eggs

8 to 10 raw prawns, peeled and deveined

1 small onion, finely sliced

1/2 red pepper, finely sliced

Handful beansprouts

2 spring onions, sliced, plus extra to garnish

Vegetable oil, for stir frying

The Curry Sauce

1 teaspoon Madras curry powder

1/2 teaspoon chilli powder, optional

1 tablespoon water

1 tablespoon light soy sauce

Dash dark soy sauce

Drizzle sesame oil

PREPARATION

Method

Prepare the noodles

1. Place the dried rice vermicelli into a bowl and cover with hot water from the kettle.

Soak for 2 to 3 minutes only.

2. Once the noodles lose their packet shape and begin to separate, drain immediately.

3. Spread the noodles out over a clean tea towel and allow them to dry for about 10 minutes. This removes excess moisture and ensures they fry separately rather than clump together.

Make the curry sauce

4. In a small bowl, mix curry powder and chilli powder with water to form a paste.

5. Stir in light soy sauce, a dash of dark soy and a drizzle of sesame oil. The mixture will look darker than the final result. Once spread through the noodles it becomes golden yellow.

Stir fry

6. Set up your wok clock with ingredients arranged in cooking order.

COOKING

7. Heat the wok until smoking hot. Add a drizzle of oil.

8. Crack the eggs into the wok and cook briefly like a fried egg. Once lightly set, break the yolk and push to the back of the wok.

9. Add a small drizzle of oil, then add sliced onion. Bring the egg over the top of the onion to prevent burning. Stir and fold together.

10. Push everything to the back and add the prawns. Cook until they begin to turn pink and opaque.

11. Add beansprouts and toss briefly.

12. Add another small drizzle of oil if needed, then add the dried noodles directly into the wok.

13. Bring the vegetables over the top of the noodles and begin the round and forward folding motion to separate and distribute evenly.

14. Pour the curry sauce straight over the noodles and continue folding quickly so the colour spreads evenly throughout.

15. Cook on high heat until the noodles soften slightly but still hold their shape and remain separate.

16. Garnish with sliced spring onions and serve immediately.

School of Wok Tips

 Never boil rice vermicelli for stir fry. Always soak.

 Dry the noodles before cooking to prevent clumping.

 Keep the wok smoking hot and never lose your sizzle.

 Use a round and forward folding motion to distribute sauce evenly.

FAQs

Why are my noodles sticking together?

They were either soaked too long or not dried before cooking.

Is Singapore Noodles very spicy?

It is gently spiced rather than hot. Adjust chilli powder to suit your preference.

Can I add char siu or chicken?

Yes. Cook protein first, remove, then return at the end just before adding the sauce.