South Asia meets East Asia in one of my favourite stir fry dishes. Rice noodles are cooked with curry spices and chilli for a kick.
Apparently, this dish originates out of Hong Kong and isn’t entirely accurate as Singapore has many noodle dishes and in any case is unknown in the country. I love it though and providing you don’t go mad with the oil, is healthier than its flavour suggests.
Serves 2. Prep and cooking time 15 minutes (Dan).
- 150g Vermicelli rice noodles
- 1 chicken breast, finely sliced
- 50g lean cooked ham cut into thin batons
- 100g prawns
- 1 small (or half a larger) red pepper & green pepper, finely sliced
- 1 small onion finely sliced
- 1 large garlic clove, finely chopped
- 1 thumb sized piece of ginger, grated
- 1 tbsp groundnut oil
- 1 tbsp oyster sauce
- 1 tbsp curry power
- 1 red chill, finely chopped
- 2 spring onions, sliced
- Soy sauce
Get your favourite knife out and prepare all the ingredients beforehand. You’ll need to do this as it cooks quickly!
Start by cooking the noodles as instructed. Once done, drain in a sieve and cool under a running tap until cold. Drain thoroughly and add a little oil (so they won’t stick)
Add the oil to the wok and heat until smoking. Put in the ham and brown for a minute followed by the onions, peppers, garlic, chilli and ginger for a minute more, with a good splash of soy sauce.
Add the chicken and prawns and stir until cooked, keeping the heat on.
Once done, sprinkle over the curry powder and the oyster sauce. Stir in the noodles and continue for a minute or two more to heat through.
Serve it up with the chopped spring onions on top. Taste and add a little more soy sauce if necessary.
Great with a Tiger Beer!