Quick Singapore style noodles

340 g rice noodles
1 tbsp vegetable oil
8 raw tiger prawns, peeled and each cut into 3 pieces
1 chicken breast, cut into thin slices
2 shallots, thinly sliced
2 slices smoked bacon, cut into strips
2 cloves garlic, chopped
2 ½ tbsp curry powder
5 tbsp chicken stock
1 1/2 tbsp light soy sauce
2 spring onions, sliced
2 big handfuls of beansprouts
1 red pepper thinly sliced
Pinch of sesame seeds to serve

Soak noodles in boiling water for 8 minutes then drain thoroughly and rinse in cold water (if using the straight to wok variety you don’t need to do this). Heat the oil in a wok. When it just starts smoking throw in the chicken and prawns and cook for 1 minute or until they are golden and just cooked. Remove from the pan with a slotted spoon. Add onions, bacon and garlic and stir-fry over high heat for 2 minutes. Add salt and curry powder, and stir-fry for a further minute. Add stock and soy sauce then stir and bring to a simmer. Add the noodles and stir well to coat with the sauce.

Finally add the beansprouts and spring onions, turn the heat up high and stir-fry all the ingredients together for just over a minute. Add the prawns and chicken back to the pan and combine. Serve straight away sprinkled with sesame seeds.

Original post with credits


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