FESTIVE LEFTOVERS: SINGAPORE NOODLES WITH TURKEY, HAM & PRAWNS,

Gluten-free Marvellous Malaysian one-dish meal making good use of cooked turkey, ham and prawns.  

Spicy Singapore Noodles with Turkey, Ham & Prawns
for waking up the tastebuds after Christmas

One of 67's favourite Chinese restaurant meals is Singapore Noodles, whether with animal protein or vegetarian.  Spicy, packed with protein and crunchy vegetables, the curried noodle dish is immensely satisfying.  The dish offers generous quantities of different meats and plenty of colourful vegetables embedded in lightly sauced curried noodles. It's also gluten-free; the noodles are made from rice flour, not wheat.

Like all Asian dishes, the work is in the preparation - a perfect opportunity to have a private natter with a guest or family. The quantities of protein are not fixed and the choice of veg is up to the cook.  Get everything ready and in bowls; line up near the stove and the cooking will go like a whiz. 

After initial softening and draining, the noodles need to sit a good few hours; you could start the process the night before.

This is not the best meal for anyone with high blood pressure; 67 recommends that before the soy sauce/sherry/stock mix is added at step 9, a suitable portion be removed and sherry & stock added. Soy can be used as a garnish.   

You will need a large deep frying pan or wok.

Cost: not a lot if you have leftover protein, noodles in the cupboard and fresh veg in the fridge; if you're starting from scratch, reckon on about £5?
Feeds: 4, if it's the only thing on offer; at least 6, as part of a 3-course meal

Ingred:
   7-8 oz/200 gms rice vermicelli (M&S, some other major supermarkets; Chinatowns - see Use Your Noodle/s)
   3 med eggs
   1/2 tbsp curry powder
   2 tsp sesame oil

   up to 5 tbsp peanut or light vegetable oil   

    at  least 4-6 oz/115-170 gms cubed cooked turkey* (veggies, scroll down to Tips)
   2 oz/56 gm ham or back bacon, fat removed (opt) in 1/2 in/1 cm strips
   8 oz shrimp, raw or fresh cooked (opt)
   3 oz/85 gms bbq (char siu) pork fillet (opt) 

   2-3 large green onions, top, tailed & grotty leaves removed; finely sliced OR a medium onion thinly sliced
   1.5 mugs bean sprouts (opt) or finely sliced celery
   1 mug thin green beans, top & tailed
   thickly sliced mushrooms (opt)

   1 1/2 tbsp curry powder
   1 fat garlic clove, grated
   1 red chilli, deseeded & minced, or 1/4-1/2 tsp chilli flakes
   1 tbsp grated ginger

   3 tbsp reduced salt soy sacue
   2 tbsp dry sherry
   1/2 cup/120 ml good stock

   2-3 tbsp sesame seeds

Method:

1. Place vermicelli noodles in a large bowl; cover with boiling water; leave 3 mins; drain.
2. Untangle as much as possible, leave to dry 3-4 hours or overnight
3. When ready to cook, heat a large pan over med-high heat
4. Beat the eggs with 1/2 tbsp curry powder & 2 tsp sesame oil; spray the pan lightly with peanut or light veg oil
5. Add eggs; reduce heat and scramble lightly, set aside 
6. Return heat to high, spray pan generously; toss in chosen protein & stir fry rapidly until the protein takes on some colour; set aside
7. Reduce heat to med high; add vegetables, ginger, garlic, and chilli or chilli flakes; stir
8. Add meat & 2 tbsp water; turn heat right down, partially cover & cook gently 10 mins
9. Add noodles,  1 1/2 tbsp curry powder,  soy sauce, sherry & broth; bring to the boil
10. Stir rapidly, using tongs if necessary to mix
11. Remove from heat; shred omelette with two forks & stir in
12. Decant onto a serving dish, sprinkle with sesame seeds and have reduced salt soy sauce on the table

Tips:

• Vegetarians: replace animal protein with firm tofu in bite-size dice
• Vegans: replace egg with thickly sliced mushrooms; add other veg 

Please leave a comment in the box below :

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.