I had a bit of a craving for Singapore Noodles the other day and decided to make something similar from pretty much leftovers.
I had some leftover roast chicken from a Sunday roast and some leftover greens which were ideal for the job. Sometimes the best dishes are made form leftovers.
3 tablespoons of Rendang paste (you can use any curry paste but this one gives it that authentic Singaporean flavour)
1 tablespoon coriander
Half a tablespoon cumin
Half a teaspoon turmeric
Some protein of your choice – tofu, chicken, beef, pork, prawns etc.
A bag of bean sprouts
A fresh chopped chilli (or some dried chilli that you can crush and flake into the mixture)
An onion finely sliced
A clove of garlic finely sliced
A few mushrooms sliced
Some cherry tomatoes sliced
Some ‘straight to wok’ thin Singapore egg noodles
Something green thinly sliced (I used a few leaves of spring greens, but pak choi or similar will be good)
Optional extras – chunks of omelette, capsicum, small slices of carrot, fresh coriander, crispy fried onions.
Fry the onion, chilli and garlic in a little groundnut oil until they begin to soften. Add the curry paste and dry spices and stir well. Cook for 2 -3 minutes. Add water if necessary to keep some sauce happening.
Add the protein and mushrooms. Stir fry for approx 5 minutes.
Add the tomatoes, half of the beansprouts and the noodles. Stir well and stir fry for another 2 -3 minutes to ensure that everything is coated in sauce. Stir in some fresh coriander.
When warm through, serve on a plate or in a bowl. Add some raw beansprouts and some crispy fried onions to finish.