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SINGAPORE-INSPIRED STREET NOODLES

SINGAPORE-INSPIRED STREET NOODLES

SINGAPORE-INSPIRED STREET NOODLES

An easy and versatile meal you can double if you have guests or easily half for a couple. Try with leftover or fresh chicken.

Prep: 10 minutes
Cook Time: 20 minutes
Serves: 4

Method

Bring a large saucepan filled with water to a boil over a high heat.

Add the rice stick noodles and cook for 6-8 mins or until tender.

Drain the noodles, place in a bowl and toss in 1 teaspoon of the sesame oil. 

Beat the eggs with the rest of the sesame oil and season to taste. 

Heat half the vegetable oil in a wok or high-sided pan over a medium heat. 

Pour in the eggs to make a flat omelette. Cook for 1-2 mins before flipping onto a plate to cool. 
Place the wok back on the heat with the rest of the oil and quickly fry the garlic, ginger and half the chilli for about 1 min until fragrant. 

Add all the vegetables to the wok, fry for 1-2 mins before adding the turkey. 

Add the curry powder, turmeric, soy, Shaoxing and sugar, stir to combine.

Add the drained noodles and stir to combine again, cooking for 1-2 mins.

Shred the omelette and stir through the noodles. 

Serve the noodles scattered with coriander, remaining sliced chilli and extra soy sauce to taste. 

Ingredients

200 grams Tas Brand rice stick noodles
2 teaspoons sesame oil
2 eggs, beaten
1 tablespoon cooking oil
2 garlic cloves, peeled, finely chopped
thumb-sized piece ginger, peeled, finely chopped
2 red chillis, deseeded, finely sliced
2 red peppers, deseeded and sliced 
1 carrot, peeled, cut into matchsticks
150 grams mushrooms, cleaned, cut into quarters 
200 grams bean sprouts
4 spring onions, finely sliced
250 grams leftover turkey meat, shredded
2 tablespoons Acme curry powder 
1 teaspoon Farro turmeric
2 tablespoons Kikkoman soy sauce, plus extra to serve
2 teaspoons Shaoxing wine 
ΒΌ teaspoon Essente caster sugar
10 grams fresh coriander, leaves picked 

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