Singapore Noodles

I’ll be the first to admit that this may not be the real thing. I’ve never been to Singapore and I haven’t tasted their noodles. But this is a darn good dish — a mildly spicy version of fried rice noodles — so, original or not, it’s a recipe I’ve saved.

You can use the spices below, or use a hot (madras) curry powder. The dish can be eaten hot or cold and you can vary the contents. This version is meat-free, but you could add a small amount of pork or chicken.

300g rice vermicelli noodles
3 Tbsp. vegetable oil
2 eggs, beaten
1 bunch spring (green) onions, finely sliced
2 cloves garlic, minced
1-2 dried red chillies, or 1 heaping teaspoon of red pepper flakes
1 red pepper, julienned
2-3 curry leaves
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1 level tsp. turmeric
100g peas, cooked if fresh, thawed if frozen
100ml vegetable or chicken stock
2 Tbsp. soy sauce
Juice of 1/2 lime
Fresh cilantro and lime wedges to serve

Soak the rice noodles in hot, but not boiling, water for about 10 minutes, until they’re soft. Drain and cool thoroughly, toss with 1 Tbsp. oil, and set aside.

In a wok or wide frying pan, heat the remaining oil until very hot. Add the eggs and start to fry them as if you were making an omelette. As it sets, break it apart with the edge of a wooden spoon. Remove egg from pan and set aside.

Keeping the wok on the heat, fry the onions, garlic, chilli, red pepper and curry leaves for about a minute. Add the remaining dry spices and stir thoroughly. Now add the peas, stock, soy sauce and lime juice, followed by the noodles and the cooked egg. Keep everything moving and stir until the stock has disappeared, at which point the dish is ready to serve.

Garnish with fresh cilantro and extra lime wedges.

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