Singapore noodles

Seasoned with an eclectic mix of mild spices, this staple Asian noodle dish can be soon stir-fried to flavoursome perfection.

Serves 4

Prep

Cook

10M

Total

15M

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Ingredients

450 gram fresh singapore noodles

1 teaspoon peanut oil

1 small (80g) brown onion, sliced finely

2 bacon rashers, rind removed, chopped finely

3 piece (15g) fresh ginger, grated

1 tablespoon mild curry powder

3 cup (480g) barbecued chicken, shredded

6 green onions, sliced thinly

1 1/2 tablespoon light soy sauce

1/3 cup (80ml) sweet sherry

Method

1.Place noodles in large heatproof bowl, cover with boiling water; separate with fork, drain.

2.Heat oil in wok; stir-fry brown onion, bacon and ginger for about 2 minutes or until onion softens and bacon is crisp. Add curry powder; stir-fry until fragrant.

3.Add noodles and remaining ingredients; stir-fry until hot.

To get the amount of shredded meat needed for this recipe, purchase a large barbecued chicken weighing about 900g. Not suitable to freeze or microwave. This dish has lots of texture and only mild curry flavours, so try a textured wine such as a viognier or unwooded chardonnay.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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