Singapore noodles

Singapore noodles are one of my favourite dinners to eat at home.  The dish is easy to prepare and you can stick to a more traditional recipe or change it up by varying the meat and vegetables.  It is also really good using tofu instead of meat or fish.

In this recipe I used egg noodles that I had on hand but I also make this dish with rice vermicelli noodles.  In my opinion, the fine rice noodles work better and really soak up all the flavours.

If you like a bit of heat in your noodles, then I suggest using a hot curry powder instead of the mild one I used or alternatively add some chilli flakes for that extra kick of spice.
Like all stir fry dishes, this is a speedy dish so it pays to have all your ingredients prepared and ready to go so you can just throw them into the wok.

Below the recipe you will find a video of me making this dish so go ahead and take a look at it if you would like to see how I made it.

Singapore noodles

Serves 4

Ingredients:
1 sliced red capsicum
4 Tbs vegetable, peanut or canola oil
400-450g noodles - prepared according to packet instructions
400 g raw prawns
1/2 cup frozen peas
6 spring onions, finely sliced
1/4 cup coriander, chopped
2 tsp ginger, grated
3 cloves garlic, minced
1 Tbs curry powder
Juice of 1/2 a lemon
3 Tbs soy sauce

1.  Heat the oil in a pan or wok.  Add the spring onions and fry for about 5 minutes until soft.
2.  Add the garlic and ginger and curry powder and fry for about 1 minute until fragrant.
3.  Add prawns and peas and cook until the prawns are almost cooked (the prawns will turn opaque when cooked).
4.  To the pan, add the noodles, soy sauce, lemon juice and coriander.  Stir well to incorporate all the ingredients and fry for a couple minutes until the noodles are fully heated through and the prawns cooked.
5.  Serve with wedge of lemon if desired.

Lazy beef stir fry

I love the idea of stir frying. It's all about speed cooking but with lots of flavour. The incessant chopping of vegetables? Not so much.


That's how this recipe came about. I wanted a stir fry but didn't want to be finely juelienning vegetables. So I decided to make a stir fry paste that could come together in the food processor without any knife action.

For an extra boost of laziness I even bought precut beef strips. I threw in snow peas, a vegetable not requiring chopping. Although these were rather large snow peas so I did snap them in half. You could just as easily use baby corn, asparagus snapped in half, baby spinach or any other vegetable not needing much preparation.

This turned out to be a delicious and fragrant stir fry with quite a kick as I used the whole chilli including the seeds. Next time, I am going to make an extra quantity of the paste to see how well it freezes to be used on those nights when I want a quick meal.


Fragrant beef stir fry
Serves 4

Ingredients:
500gm beef strips
2 garlic cloves
2cm piece of ginger
½ bunch of coriander, leaves and stalks
1 long red chilli
4 spring onions (scallions), roughly chopped
1 tsp sesame oil
S&P
2 Tbs oyster sauce
2 Tbs soy sauce
200gm snow peas
2 Tbs peanut oil

1. Place garlic, ginger, coriander, spring onions, chilli, sesame oil, S&P to taste into a food processor and process until a paste if formed.
2. To a hot wok, add the peanut oil and stir fry the beef strips for a few minutes until brown.
3. Add the paste and snow peas and stir fry for 1 minute. Add the oyster and soy sauces and continue to stir fry for a minute or two.
4. Serve with rice and sprinkled with chopped peanuts (whizzed up in the food processor of course) and toasted sesame seeds if desired.