Singapore Noodles
Serves: 4
Time: 2 hours 30mins
I am human so I love a good greasy takeaway after a binge of drinking as much as anyone. But takeaways often do disappoint especially when they are delivered, and let’s be honest if I’m having takeaways 99% of the time it’s getting delivered. Singapore noodles are quite a simple dish but are up there on my list of choices for what to eat when I’m hungover but if you are organised, rather than having them delivered, they are super easy to make. Homemade “takeaway” options taste so much cleaner and leave you feeling much fresher and lighter, which is absolutely not the way I normally feel after having them delivered.
Leftovers
This recipe makes a mammoth amount and in my book is fabulous cold the next day, just jazz it up with some tamari and fresh lime. Hot chilli sauce is also great.
What you'll need
400g vermicelli noodles
1 block of firm tofu
1 small red onion
2 garlic cloves
1 small piece of ginger
200g snow peas
2 carrots
3 spring onion tops (the green)
2 eggs
1 long red chilli
1 lime
From the Pantry
2 tablespoons coconut oil
1 tablespoon curry powder
1 tablespoon fish sauce
1 teaspoon soy sauce or tamari (for G/F)
1 teaspoon honey
salt and pepper
Prep and Cook
Soak Noodles
Boil a jug of water.
Place noodles in a heatproof bowl and cover completely with boiling water, work them a little with a pair of tongs then move aside and leave till later.
Prep Veggies
Peel and slice onion.
Peel and finely chop or grate the garlic and ginger (a Microplane is fabulous for getting this done quickly)
Remove the tip from your snow peas and peel away the string.
Peel carrots and use either a julienne peeler or a sharp knife to cut into matchsticks.
Slice the spring onions on a long thin diagonal and place in a deep bowl of cold water.
Cook Tofu
Heat 1 tablespoon of coconut oil in a hot wok.
Cut the tofu into bite sized squares and use a paper towel to gently blot any excess moisture away before adding to the hot oil. Be very gentle when you add them so as to avoid hot oil splashing up.
Quick fry the tofu until you have nice golden sides, don’t worry if they don’t look perfect on every edge.
Remove from wok and set aside.
Drain Noodles
Drain all the water from your noodles and give them a really good shake, then use a pair of kitchen scissors to cut the noodles up a little. To do this I grab a handful or more at a time and hold it above the bowl and the strands hanging down into 3’s.
Cook
Heat another large tablespoon of coconut oil in the wok and fry the onion, garlic and ginger for 1 minute so that they are beginning to soften.
Add the carrots and snow peas and cook continuously working around the wok for approx 2 minutes till the veg has started to soften.
Move the veg up the edges of the wok and make a well in the base, quickly whisk your eggs then add to the well and scramble, then incorporate into the veggies.
Add some xtra coconut oil to the wok, then your noodles and toss quickly.
Add the curry powder and cookout for 1 minute.
Combine the fish sauce, soy sauce and honey together, then toss through the noodles. Check the seasoning (taste tester, add salt and pepper if needed).
Plate it Pretty
Because this is such a colourful dish it looks good messy rustic so plating pretty is easy, simply pile your noodles high in the bowl.
Drain the spring onions and place on top of the noodles.
Finely slice red chilli and scatter over top.
Serve with a wedge of lime.
Enjoy!
Lunch tomorrow
This is a dish that’s better eaten cold the next day. I find the noodles go a bit weird if you heat them for too long in a microwave.