singapore noodles - quick and easyrating:
- Cook your noodles as per the instructions on the packet then drain and rinse in cold water.
- Mix the Coconut milk, stock, curry powder, yakitori sauce and munge (stir/mush ) it all together
- Beat the eggs gently in a bowl.
- Heat a wok (bigg-un) and add the oil until smoking.
- Cook the garlic, Chilli and ginger for 30 seconds (hold your breath as the chilli can give you a kick in the throat)
- Add the scallions, peas, bits of meat and veg you optionally may want to put in and stir fry for 2 minutes
- Stir in the Coconut milk mush slowly. Then slowly pour in the eggs in a thin stream whilst stirring all the time - you should start to see a thickening in the sauce.
- Add your noodles, heat for long enough for them to get warm whilst mixing the noodles in with the sauce at the bottom of the wok.
Eat it with choppies to really get messy - In fact we like it with thin strips of steak or chicken marinated in teryaki then stir fried in the wok.
If you want a veggie version, just use veg stock instead of chicken - the flavour is just as delicious.
It stores well in the fridge for a couple of days
375g Egg Noodles (dried)
6 tablespoons sukiyaki Sauce
1.5 tablespoons Madras Curry Powder
150ml Coconut Milk
125ml Chicken Stock
2 medium eggs
3 tablespoons vegetable or groundnut oil
2 clove garlic chopped finely
2cm x 1cm fresh ginger, chopped finely
2 red chillis - birds eye ideally
3 scallions or 5 spring onions - chopped
120g frozen peas
Handful of cooked meat or cooked prawns or cooked stir fried veg to throw in (or all of it) (optional)