Singapore Fried Noodles

By debrcovey

Ingredients

• Oil for deep-frying and stir-frying
• 160 g/5 1/2 oz. peeled raw prawns
• 160 g/5 1/2 raw squid, cut into 1 cm/1/2 inch ribbons
• 1 green pepper, deseeded and cut into strips
• 2 onions, peeled and sliced
• 4 medium eggs
• 2 garlic cloves, peeled and finely chopped
• 480 g/1 lb. Singapore vermicelli noodles
• 240 g/8 oz. bean sprouts
• Salt and sugar
• 2 Tbsp. mild curry powder
• Coriander leaves and toasted sesame seeds, to garnish

Details

Servings 4

Preparation

Step 1

1. Pour oil into a wok to fill by one-third. When the oil is hot, add the prawns and squid and deep-fry for 10 seconds. Drain the seafood and pour off the oil.
2. Add 1 tsp. oil to the wok and stir-fry one quarter of the pepper, onions and garlic. Remove from the wok and leave to one side. Return one quarter of the seafood to the wok, add a quarter of the noodles and stir-fry for 3-4 minutes sprinkling with a little water from time to time. Remove from the wok and set aside.
3. Return the peppers, onions, and garlic to the wok, crack in an egg and stir-fry with a sprinkling of water for 30 seconds, keeping the egg moving around the wok.
4. Add the seafood noodles, one quarter of the bean sprouts, a pinch of salt and sugar and 1/2 tbsp. curry powder and stir-fry.
5. Sprinkle with more water, toss the ingredients together and serve garnished with coriander leaves and toasted sesame seeds.