Singapore Noodles - Singapore Chow Mein - Stir fried Asian Noodles

• Seafood

  • 1 bunch Tiger prawns, fresh

• Produce

  • 1 Carrot or 40 grams carrot, medium sized
  • 1 Green chili
  • 2 stalks Spring onions, fresh

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 tbsp Ginger-garlic paste
  • 1 tbsp Ketchup
  • 2 tbsp Liquid soy sauce, dark

• Pasta & Grains

  • 200 g Egg noodles asian style

• Baking & Spices

  • 2 tbsp Curry powder
  • 1 Salt and pepper
  • 1 tsp Sugar

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 tbsp Vinegar

• Liquids

  • 50 ml Water

Found on masalaherb.com

Description

Ingredients

• 2 stalks fresh Spring Onions
• 1 medium sized Carrot or 40 grams Carrot
• 1 green Chili
• 2 Tablespoons Olive Oil
• 200 grams or 7 oz Egg Noodles Asian style
• 1 Tablespoon Ginger garlic Paste
• 2 Eggs
• a bunch of fresh Tiger Prawns
• 2 Tablespoons dark liquid Soy Sauce
• 1 Tablespoon Vinegar
• 1 Teaspoon Sugar
• 1 Tablespoon Ketchup
• Salt and Pepper to taste
• 2 Tablespoons Curry Powder
• about 50 Milliliter Water

Directions

• Cut your clean spring onion into slices. I keep the green side apart to garnish the noodles at the end of the cooking process. Peel your carrot, quarter and slice as well. Chop your chili small. Pour the oil into a wok, heat up and add the spring onion slices, carrot and chili. Stir fry until a bit soft for a minute or two on high heat.
• At the same time heat up a pot with water and salt. Once the water boils add the noodles and cook them for 3 minutes! The noodles need to be a bit hard - al dente - after cooking, and not mushy. Strain the noodles and keep aside.
• Add the ginger garlic paste to the wok and stir fry. Then continue by adding the eggs, which you will scramble. Keep on stir frying the whole content on high heat and throw in the clean prawns. Stir fry the content on high heat until the prawns take color and look cooked.
• Now add in the cooked noodles and stir fry. This is best done with 2 cooking spoons to mix it all well on medium heat.
• In a bowl add the soy sauce, vinegar, sugar, ketchup, salt and pepper. Mix the content well. In another bowl add the curry powder, a tablespoon water at first only so to mix it to a paste. Then add the remaining 50 milliliter water and mix the content.
• While stir frying the wok content with 2 cooking spoons and increasing the heat, you pour in equally the soy sauce mixture. Combine and stir fry for a minute n high heat and then pour the curry powder water mixture over the wok content equally. Mix and stir fry well. The finished dish should be dry, without any water remaining. Garnish with the chopped green spring onions and serve hot.