Singapore Noodles

I  have no idea why this is called Singapore Noodles, maybe it is a noodle dish from  Singapore.  While searching for a good noodle recipe I have come across this recipe a few times.  It was a hit with my boys even the fussy one liked it!!.  Its a great dish to use up leftover vegetables that have been sitting inside your fridge.


Recipe : Singapore Noodles recipe adapted from  recipe Singapore Noodles in  the book Quick Cook

200g Thin egg noodles ( you can use 2-minute noodles if you like that about 2-3 packets)
175- 200g beef tenderloin,  cut into thin strips
1 onion finely sliced
2 cloves garlic, grated
1" ginger, grated
1/2 red bell pepper, cut into  strips
1/2 a large carrot about 125 g, cut into strips
150 g green beans cut into 2 inch pieces or use yard-long or snake beans
2-3 green chillies, slit into two lengthwise ( optional)
2 tsp store-bought Madras Curry powder ( or any of your favorite curry powder)
pinch sugar
2-3 tbsp light soy  ( see note)
oil
salt
pepper

1. Soak your noodles in boiling hot water for 10 minutes.

2. If using French green beans, bring a pan of lightly salted water to boil, add the beans, cover and simmer for 3-5 minutes, remove and plunge the beans in cold water or rinse under a cool running water tap. Drain and set aside. You don't need to do this if using yardlong/ snake beans.

3. Marinate the beef in 1 tbsp of light soy sauce, a pinch of white pepper ( use black if unavailable)  for a few minutes to 1 hour.

4. Heat your wok or a large deep frying pan, and add oil, I used corn oil about 3-4 tbsp. Add the beef strips, and stir fry quickly at very high heat till the beef is cooked through. Remove to a plate.

5.  Add a little more oil if necessary and add sliced onions and stir fry your onions, till the onions start to go translucent add garlic and ginger stir fry for 1 minute.

6. Add carrots, beans, bell peppers and curry powder along with a little water, about 2 tablespoons of water, and stir fry on high to lightly cook the vegetables.  Return the beef strips to the wok.

7. Next add soy sauce, stir fry continuously and taste and add a pinch of sugar.  Stir fry for another minute and switch off.

Note: I have discovered that some light soy sauces can be very strong, I use Thai Heritage light soy in my kitchen.