Singapore Noodles

Today I started a new job!  I moved to my current house almost 2yrs ago, and since then I’ve been waiting for a permanent Health Visiting post to come up – but there’s just been nothing. That’s until now! I somehow managed to nab my perfect job, in the perfect location, and my new team all seem lovely.  My commute has changed from 96 miles round-trip to 14 miles!  When I got home tonight I felt like I’d only worked a half day because my journey only took 10 minutes as opposed to an hour and 15mins. Wow!  However, my head was mush as there’s brand new systems of work to learn, and even the terminology used is different – it’ll be grand in a week or two, but I feel like a bit of a twit at the moment!

I had loads to do this evening, and normally I’d still be ploughing through it at midnight but today it was all done and dusted by 8pm.  I had fully intended taking one of my un-marked freezer-roulette meals out for dinner, but since I had a bit of  time on my hands I decided to make something fresh.

I do love noodles, but for some strange reason I always convince myself that making a noodle dish is going to be really complicated and time consuming.  Nothing could be further from the truth – I rustled this dish up in around 15mins, and it’s absolutely delicious!

It’s based on Singapore Noodles, but I prefer slightly thicker noodles to the more traditional super-skinny ones typically used. You can, of course, use whatever type of noodle you prefer!

I’ve decided, having quite frankly amazed myself at how speedy this was, to incorporate far more noods into my life. And I believe my life shall be all the better for it!

As always, this recipe is easily customizable – use whatever veggies you like, and change the chick*n pieces for tofu if you prefer. It’s pretty difficult to mess this up to be honest! I used ‘Vegetarian Noodles’ from the local Asian Supermarket – they are actually vegan, but taste just like egg noodles.

Recipe – serves 2

Noodles of choice – I used approx 150g

I pack This isn’t chicken pieces or tofu or extra veggies

Splash of flavourless oil – I used rapeseed

1 tsp 5 spice

2 tsp curry powder (I used Madras)

½ tsp turmeric

½ – 1 tsp agave

1tbs rice wine vinegar

1tbs soy sauce

2 tsp minced garlic

4 spring onions – chopped

1 red pepper – chopped

75g mange tout

Chopped coriander to serve (optional)

Fry off the chick*n pieces in some oil and set aside.

At the same time, cook the noodles, then rinse under cold running water to stop them steaming in the pan.

Set aside the chick*n pieces and add the garlic, mange tout, red pepper and spring onions to a large frying pan or wok with a glug of oil.  Cook until just starting to soften and add the chick*n back into the pan to heat through.

Mix together the 5-spice, turmeric, curry powder, rice wine vinegar, soy sauce and agave – loosen this very slightly with a splash of water.

Add the noodles into the pan and heat through, then pour the sauce mixture over everything and stir well until everything is coated.

Sprinkle with finely chopped coriander if you like, or maybe a few splashes of soy sauce.

I hope you enjoy this!!