Singapore Fried Noodles
November 16, 2016
This is a great quick dinner when you’ve got very little meat to go around. An ideal extendable dish in the event of surprise dinner guests!
- Prep: 10 mins
- Cook: 15 mins
1Soak the noodles in boiling water in a large bowl for 20 minutes, turning with a fork to loosen the threads from time to time.
2Drain the noodles and toss with a little cooking oil to stop them from sticking together.
3Lightly whisk the eggs to blend, and make a thin omelette in a non-stick pan, using a little oil. When done, remove, roll up and cut into thin strips. Set aside.
4Heat remaining oil in a wok and add carrot and spring onion. Cook until still crisp but tenderised.
5Add meat and stir-fry briefly.
6Sprinkle in curry powder and fry briefly to develop the flavour.
7Add egg ribbons and noodles, turning to blend thoroughly and heat the noodles through.
8Add soy sauce and salt to taste and mix well. Serve at once