This dish still makes me chuckle when I think about making it. On a busy night there would be three of us cooking in the kitchen, all standing in a row in front of the Chinese range, which basically was five flame throwing holes with woks sitting on the top. Because of the sheer heat these cookers would produce, as soon as we added the dried chilies and the curry powder, the air would instantly fill with hot spices, making it virtually impossible to breathe. All three of us would be coughing, sneezing and choking on the fumes. Good times!
- Preparation times: 10 minutes
- Cooking times: 10 minutes
- Serves: 4
- 2 nests of dried egg noodles
- 2 tbsp groundnut oil
- 1 tbsp finely grated fresh ginger
- 1 red chili, DE-seeded and finely chopped
- 2 tbsp medium curry powder (see Singapore Rice Noodles for home-made)
- 1 red (bell) pepper, DE-seeded and sliced
- 1 carrot, halved then cut into matchsticks
- a handful of beansprouts
- 100 g (3½oz) cooked chicken breast, shredded
- 30 g (1 oz) Chinese Roast BBQ Pork
- 100 g (3½oz) cooked prawns (shrimp)
- 1 tsp dried chili flakes
- 2 tbsp light soy sauce
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar
- ½ tsp sesame oil
- 2 spring onions (scallions), thinly sliced length-ways
How useful was this post?
Click on a star to rate it!
Average rating / 5. Vote count:
No votes so far! Be the first to rate this post.
We are sorry that this post was not useful for you!
Let us improve this post!
Thanks for your feedback!