Singapore Fried Noodles with King Prawns

Cooked Nicaraguan king prawns from Sainsbury's along with curry flavoured Singapore noodles from the same store.

Served with diced chilli and garlic, spring onion and mushrooms. The vegetables were stir-fried alone in sunflower oil for four to five minutes at a high heat. The heat was turned down and the noodles were added to the pan.

The prawns were blanched in water brought to the boil for two minutes before being added to the wok containing the noodles. Stir fry vigorously for another two to three minutes at a medium heat. Serve with a drizzle of dark soy sauce. A favourite dish!

Rice Noodles, with vegetables, chilli and garlic

A pack of vegetables for stir-fry from the co-op, including bean sprouts, cabbage (different varieties), red onion, and carrot. Which I augmented with spring onion. Cooked in peanut oil, with continuous stirring.

I added finely diced garlic, and deseeded green chilli, also finely diced.

The rice noodles (from Sainsbury's) were blanched in boiling water for two minutes, before being drained, and added to the stir-fry in the last two minutes.

Cooked for about ten minutes overall at a reduced heat. Dressed in dark soy sauce on the plate. A fabulous dish!

Beef Chow Mein with Rice Noodles

The remains of some bargain topside beef went into this dish. Finely chopped, and added to chopped spring onion and chestnut mushrooms, all the ingredients were cooked in a small lidded pot with the juice from marinaded red peppers (Polish style, mainly vinegar), and a sachet of chow mein flavoured sauce from Aldi.

Cooked slowly for about twenty minutes, while the rice noodles were cooking. The noodles were dropped into boiling water, and then the heat was turned down. Cooked at a low heat under glass.

The noodles were decanted into a metal sieve, and sifted with a fork to ensure separation. Added to the serving plate, and dusted with some Sumak powder, which imparts a lemony flavour. The beef chow mein was added to the centre, and then the dish was served. Delicious!

Chicken Stir-Fry with Rice Noodles

Fresh rice noodles bought from Asda this morning, which I steamed for ten minutes. Chinese bowls such as the one shown, are good at surviving the steamer without developing craquelure in the glaze, so the noodles were steamed in the serving bowl.

The chicken was chopped into medium sized pieces, and stirfried with one chopped red chilli pepper (deseeded), one large chestnut mushroom (diced), a quarter of one yellow pepper, and one chopped spring onion.

The chicken and the vegetables were decanted into the serving bowl once it was removed from the steamer (there is an art to that!). Then they were stirred through the noodles.

Served with a dressing of a little dark soy sauce. Quick and delicious!

Singapore Fried Noodle with Pork

Singapore style rice noodles prepared with turmeric and coriander (from Morrison's), and served with thinly sliced pork loin, onion, orange pepper and half a scotch bonnet chili.

The pork was stir-fried for ten minutes in sunflower oil, and a couple of splashes of rice wine. The vegetables were added, and stir-fried for another five minutes or so.

The pork and vegetables were decanted to a small pan on another hob, and the wok was cooled and cleaned. Then a dessert spoonful of sunflower oil was added, and a high heat applied. When hot, the noodles were added, and stir-fried briskly for four to five minutes, depending on the heat.

The noodles were decanted onto the plate, where there was a spiral of dark soy sauce, and some white pepper. Add the pork and vegetables, and serve.

Vegetable Chow Mein

A chow mein made with rice noodles, rather than the more customary egg noodles.

The vegetables were marinaded in the sauce (described in a moment). The vegetables were: chopped fine beans, red pepper, onion and bamboo shoots. Plus a clove of garlic, and a couple of topped finger chillies for heat.

The sauce I used was bought from Aldi, and is made from ginger, oyster sauce, fish sauce, extract from anchovies and soya, malt and barley extract, and a little wheat to act as a thickener. You could make something like this for yourself, with the first three ingredients, some soy sauce, and some cornflour as the thickening agent.

The vegetables were cooked for ten minutes in the chow mein sauce under glass. The rice noodles were fresh, and were stir-fried in a little sunflower oil until slightly crispy (about three and a half minutes at a high heat). The noodles were decanted onto a plate covered with a spiral of soy sauce, and the vegetables were spooned on top. Delicious and quick to make!

Singapore Fried Noodle

Rice noodles, with basmati rice, prawns, chopped mushroom, red chillies, spring onion, fresh parsley, sliced ginger, chopped garlic, black pepper, splashed with some rice wine, soy sauce, and some lemon grass.

Noodles prepared by immersion in water which has been brought to the boil and then the heat is turned off. Ten minutes should be fine for thin noodles. The prawns were blanched in boiled water for three minutes before being added to the wok. Stir-fried for a minute or so, before the vegetables were added. Stir-fry for three to five minutes, depending on the heat. Add the rice at the last minute and stir well together for the final minute. The rice was prepared separately, being boiled for ten minutes. Add Dark Soy, or alternatively you can make a Soy sauce spiral on the plate before serving.

Modelled loosely on a dish eaten many times at the Wong Kei restaurant in Chinatown, London. Often with a large pot of Jasmine tea. A student favourite.

Singapore Fried Noodle

Chicken and Rice Noodles

Gluten free rice noodles, with green pepper, onion, celery, pak choi, garlic, green chilli, sezchuan pepper, rice wine, sunflower oil, nam pla fish sauce, steamed chicken, soy sauce, sweet chilli sauce. 

The vegetables were prepared first, as the frozen chicken drumsticks were steamed. The flesh was stripped from the drumsticks, and both the chicken and the vegetables were added to the wok at the same time. Cooked at a middle to high heat for about seven minutes (not as hot as in a traditional Chinese kitchen). 

The noodles were cooked in boiling water, for ten minutes, without further heat.  Drained and added to a plate with a spiral of dark soy sauce. The chicken and vegetables were added on top of the noodles, and drizzled with a sweet chilli sauce. 

Chicken and Rice Noodles

Char Siu pork with spiced mushroom sauce and rice noodles

 Strips of pork marinaded in char siu sauce, and toasted to perfection under the grill. The green vegetable is chopped pak choi, which now turns up in most supermarkets.

Char Siu pork with spiced mushroom sauce and rice noodles