Easy Singapore Noodles

So out of routine at the moment – everything I plan to do seems to be pushed into the ‘just waiting till September’ category. Anyone else feel the same?

For example –

  • Scheduling more work appointments for Feistic – (my copy, content writing and PR company)…….. better wait till September to see how Covid unravels.
  • Going to the gym on a more regular basis….better wait until September when I can commit to more time.
  • Giving up the booze midweek…….definitely postponing this till September!!

The list just goes on and on! So here’s to September – there’s a lot to pack in!

One thing that I do try to do consistently at the moment, is meal plan as much as possible for the week ahead. With both myself and Andrew being big greedy food lovers (as well as gin, wine and fizz guzzlers) we sometimes find our food spending getting higher and higher. If we actually decide in advance what we’re going to eat, it helps save money and also in keeping an eye on what we’re actually eating over the course of the week (meat heavy, too many fattening meals etc etc). I try and include a noodle dish of some kind over the course of the week. They’re so versatile and easy to add loads of cheeky veg to as well.

One of things that I always choose from the Chinese menu (when we occasionally have a takeaway) is Singapore noodles (vermicelli style). I love the spicy kick of the curry, teamed with vegetables and the delicate rice noodles. I didn’t think my homeade version could ever compete – but I was so wrong! It’s actually even better than the takeaway I promise you! It’s also really easy and cheap to throw together. Winner winner, Singapore noodle dinner! (please don’t abandon me after reading that!)

Here’s the recipe. It’s completely flexible in so much as you don’t have to use meat/prawns if you don’t want to. I used leftover chicken shredded up for this one teamed with some jumbo prawns, but I’ve used pork in the past and beef and sometimes just veggies. It’s really up to you. I do love the Pak Choi though – so if you can keep this in, I would.

Recipe

  • Vermicelli Rice Noodles
  • Pak Choi
  • Finely sliced carrot batons (shreds)
  • Red/Green Pepper strips
  • Spring onions
  • Sesame oil
  • 1 tbsp of fish sauce
  • Curry paste
  • Garlic
  • Ginger
  • Fresh chillis (if you want – depending on taste)
  • Prawns or chicken or beef or pork strips (thinly sliced) – you can use all or none, it’s up to you.

Method

  • In a wok or large frying pan, heat up the sesame oil and add the garlic, ginger and curry paste. It will start to sizzle, move it around using a spatular. The smell will be amazing! 😊
  • Add the prawns/meat (if using) and fry for a couple of minutes.
  • Add all the vegetables and keep tossing around the pan. Keep the heat of the pan quite high (the sesame oil has a higher smoking point so it will take a high heat without burning).
  • Add the fish sauce.
  • In a separate pan, boil water and add the rice vermicelli noodles, they will take a minute or two to cook. Remove and drain.
  • Add the noodles to the wok and start combining with all the vegetables. It will take a minute or two to get it all worked through together.
  • Serve and sprinkle with finely sliced chillies (if using).

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