Singapore Rice Noodles, a quick and easy dinner. I just love ’em!

Here’s my recipe for Singapore Rice Noodles made using store cupboard and freezer ingredients. If you have cold leftover roast pork, or maybe boiled gammon, matchstick sized strips make a nice addition. The following recipe serves 2.

100g Dried Rice Noodles
2 x Eggs
100g Frozen Cooked Prawns (defrosted)
1 x Handful of Bean Sprouts
2 x Spring Onions
1/2 x Green, Red or Yellow Pepper
2tbs Sunflower Oil
1 x Garlic Clove
1tsp Grated Fresh Ginger
2tsp Madras Curry Powder

Soak the rice noodles in boiling water for a couple of minutes unless the packet says differently, drain and set aside. Beat the eggs lightly before pouring into a hot wok with one tablespoon of the oil. Roll the wok around so that the egg flows into a thin omelette about 15cm in diameter. Remove the egg and cut into matchstick size strips. Add another tablespoon of oil to the wok and stir fry the spring onion which has been cut into small cross slices, the sliced pepper, bean sprouts, chopped garlic clove and the root ginger. Cook for a few minutes over a high heat stirring constantly. Add the curry powder, give it a stir, and them add the rice noodles to the pan. Continue to stir to mix all the ingredients together, finally add the shredded egg and the prawns. Stir fry until everything is hot. It’s almost taken longer to write this than cook the dish!

Some recipes include a tablespoon of soy sauce to be added at the end. Personally, I don’t like it this way but you may wish to try it and make up your own mind.