Singapore Noodles

Tonight's meal needs to be quick & simple. We share driving with another hills family so that our girls can go to a bible study group, without killing us parents over the timing! I drop Miss Sunshine off to them so I'm out and about at a time when I would normally be home in my kitchen.

Singapore noodles is a relatively inexpensive meal. You can make it vegetarian if you wish, or you could use any one of a number of meat sources, if you prefer meat in all your meals. But you can get away with a little less, so it still ends up being quite economical. Once the chopping is done, the cooking takes about 5 minutes ~ I kid you not!

Singapore Noodles

200g packet rice vermicelli noodles
100g barbecue pork (char siu)
100g bean sprouts
4 tablespoons oil
2 eggs, beaten
1 onion, thinly sliced
1 teaspoon salt
1 tablespoon curry powder (or to taste)
2 tablespoons light soy sauce
2 spring onions, shredded
2 red chillies, shredded

1. Soak the noodles in hot water for about 5-10 minutes (see packet), then drain. Thinly slice pork. Wash the bean sprouts and drain thoroughly.
2. Heat a wok over high heat, add 1 tablespoon of the oil and heat until very hot. Pour in the egg and make an omelette. Remove from the wok and cut into small pieces.
3. Reheat the wok over high heat, add the remaining oil and heat until very hot. Stir fry the onion and bean sprouts with the pork, then add the noodles, salt, curry powder and soy sauce. Add the omelette, spring onion and chilli and toss to combine.

Now of course, with children you don't necessarily follow a recipe exactly because we all have tender little taste buds to consider. We don't put in the chilli, but use sweet chilli sauce after it is served if people want it and I significantly decrease the amount of curry powder I use. I also very rarely use the bean sprouts. Instead, I often put in finely sliced carrots and snow peas. This adds some colour and nutrition, as well as a little extra bulk for hungry bellies that seem to think they need filling! I usually get Chinese sausages in the Asian section of the supermarket (in a shrink wrapped pack) and finely slice that instead of using the pork. It is the perfect substitute. On packet does two meals like this one.

As with many things this is a recipe that can be adjusted to suit what you have or what you don't without too much trouble at all.