Monday, 31 October 2016

Singapore Noodles

Woah!  Yellow!  Well there has to be turmeric in Singapore noodles, and how great is that for livening up a dark evening?

As far as I can tell, Singapore Noodles have nothing to do with Singapore.  They are probably a Hong Kong or even UK invention.  I suppose it makes sense in a way.  Having travelled in Singapore when I was younger, there is fantastic cuisine and a great melting pot of cultures and cuisines, particularly Malay, Chinese and Indian but Singapore Noodles?  Nope, didn't see it anywhere.


This dish though does make use of turmeric which is used commonly in Indian cookery.  If you believe the buzz on the internet, turmeric is the new health food as well.  Whether that's true or not, it gives the fantastic colour and a subtle earthy, almost slightly perfumed flavour.

There is some heat in this dish as I used hot chillis and extra for garnish, feel free to tone that down as this dish is more normally mild in flavour (but I just love chillis so I can't help it!)



Singapore Noodles - Serves 1 generously

Ingredients

120g, 4oz Raw prawns, defrosted if frozen and deveined
50g, a scant 2oz Thin rice noodles
1 tsp turmeric
1/2 tsp ground coriander seeds
1 clove garlic
1 tsp grated ginger
1 tsp vegetable oil
1 tbsp soy sauce (or use tamari to make gluten free)
1/2 red pepper
40g, 1.5oz Sugar snap peas
1 spring onion (scallion)
About half a medium size carrot, cut into julienne strips
1 chilli, seeds removed and chopped
1/2 tsp sugar
Juice of half a lime
A few drops sesame oil
Coriander (cilantro) leaves to serve
Sliced chilli to serve (optional)

Method

Soak the rice noodles in boiling water until soft (a minute or two normally), drain.

Heat the oil in a non stick frying pan or wok and add the garlic and ginger with the sliced white part of the onion and the carrots.  Fry for a minute or two then add the turmeric, prawns, ground coriander and chilli.  Fry until the prawns are half cooked, add in the soy sauce, remaining vegetables, sugar and noodles.  Stir fry until cooked, add a little water if it's sticking at all.



Squeeze over the lime juice and add the sesame oil.  Top with the coriander, green parts of the onion, sliced finely and sliced chilli if using and serve.


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