Singapore Noodles.

Whenever I have a Chinese takeaway (which isn’t that often I'll have you know...) I’m ALWAYS a sucker for Singapore noodles (I also have an ongoing love affair with shredded crispy beef, but that’s an entirely different matter...)

It’s something to do with the fact that you’re having a Chinese but still getting a hit of curry-like flavors that just does it for me. Of course I’m also getting my obligatory chili hit and we all know about my little chili problem (if you're new to this space by 'problem' i mean full-blown addiction). So. Yeah. All in all I LOVE this dish. 

Personally I don’t think there are really any rules about what goes in this stir-fry. The general idea is just hot wok, garlic, ginger, chili, curry powder, various forms of protein (I used bacon which is quite essential and tofu since I didn’t have any chicken, but chicken, prawns and pork are lovely too) some crunchy stir fry veg, noodles and egg.

Serves 2

2 tbsp vegetable oil

4 rashers smoked bacon, chopped

Fresh, firm tofu, cubed

2 large cloves garlic, chopped

Thumb sized piece of ginger, chopped

1 hot chili, chopped

2 tsp curry powder

1 tsp sesame seeds

2 large handfuls of stir-fry veg

Enough rice noodles for two

1 egg, beaten

1 ½ tbsp soy sauce

Lime wedges and chopped spring onions (to serve)

Cook noodles according to packet instructions

Get your wok on a high heat and heat the oil until nearly smoking, add bacon and tofu.

When that is browned add garlic, ginger, chili, sesame seeds and curry powder. Fry until fragrant and add veg.

Fry for a couple of minutes then push the contents of your wok to the side and pour the egg into the space created, stir the egg until it scrambles then incorporate into the rest of the ingredients adding the noodles and soy sauce.

Taste to see if it needs any more seasoning and serve with lime to squeeze over and scattered with the chopped spring onions.