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Singapore Noodles (4 portions)
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4 pack(s) noodles, blocks of thread noodles or medium noodles
2 tbsp vegetable oil
1 tsp sesame oil
2 chicken breasts, cut into strips
½ red pepper, chopped
½ green pepper, chopped
1 bunch(es) spring onions, chopped
1 piece(s) ginger, peeled and finely chopped (about a thumb sized piece)
2 clove(s) garlic, finely sliced
1 tbsp mild curry paste
2 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp rice wine or dry sherry
70 ml chicken stock
2 tsp cornflour, stirred in 3 tsp of water
125 g uncooked tiger prawns
150 g vegetable, (mushrooms, peas, zucchini or whatever you have to hand), sliced
100 g beansprouts

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Method:
Set the water for the noodles to boil. When it starts to boil, add noodles and cook for the specified time. Heat the oils in a wok or a large frying pan and cook the prawns for one minute, setting aside to drain on kitchen paper. Stir-fry the onions, garlic and ginger for 1 minute, then add the chicken and continue until the chicken is firm. Add the rest of the vegetables and stir-fry for 3 minutes. Add the sauces and curry paste, and return to the boil. Add the cornflour mixture and stir. Finally drain the noodles and add to the sauce, stirring well, followed by the bean sprouts. Serve immediately. About this recipe: I first ate this on a trip to Singapore and was taken by this fusion of the cookery styles to be found on the island. There are many versions to be found, but this is my interpretation of what I enjoyed so much.

Preparation time: 20 min
Grade of difficulty: easy
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