Singapore noodles

  • Vegetable oil
  • 500 g chicken cut in thin strips
  • 200g prawns
  • Cornflour
  • Soy sauce
  • 2 eggs
  • 2 packs of medium egg noodles
  • 5 cloves garlic, fine chopped
  • 1 ginger, fine chopped
  • 1 red chilli, deseed and fine chop
  • 6 green onions, white part cut in strips, green part chop
  • 1 medium size onion, cut in semi rings
  • 1 carrot, cut in julienne
  • 150 g bean sprout

Sauce

  • 3 tbsp tomato ketchup
  • 1 tbsp chili sauce
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1/4 tsp sesame oil
  • 1/8 tsp ground white pepper
  • 1 Tbsp curry powder

Place noodle in pot of boiling water and take off heat to let blanch. Check after about 10 mins and when ready, rinse in cold water and set aside.

Cut chicken breast into thin strips. Marinate in the 1 tbsp soy sauce, a little vegetable oil and 2 tbsp cornflour for 10 mins.  In very hot wok, heat 1 Tbsp of oil and cook the chicken in batches, browning on both sides. Set aside. Cook the prawns in a pan if not precooked. Set aside.

Clean wok, heat again and add 1 Tbsp of oil. Add ginger, garlic and chillies and cook for a minute. Then add the onions, green onions and carrot and cook for 2/ 3 mins. Add the chicken and the prawns and bring up in heat. Set everything to the side of the wok, add two eggs and when scrambled, stir in with the chicken/prawn.

Add the noodles and stir well. Reduce heat to medium. Add the bean sprouts.

Add the sauce and stir in. Add 1 Tbsp of curry powder and stir in. Add the coriander.

Serve in hot bowls with segments of limes.

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