4 portions. Maximum cost: £6.59, 

Skill level: Easy,

Total cooking time: 30 minutes, 

  • Prep time: 20 minutes, 
  • Cooking time: 10 minutes, 

Equipment used: 1 large wok (or frying pan) 1 large bowl for soaking noodles, 1 colander, 1 tea towel, 

Original recipe: School of Wok Singapore Noodles (the online version differs to that in the most recent book)

 

My wok is not large enough to cook for 4, therefore I chose to cook in batches, removing each ingredient and placing in a prep bowl so there is enough room for the next addition. Alternatively, split the recipe in 2 and make 2 batches

It’s important to make sure the wok is well oiled throughout your stir fry, between the addition of each ingredient, push ingredients aside and add ½ tbsp oil to the wok. Allow the oil to smoke and then add the next ingredient.

 

School of Wok Singapore NoodlesTo prep:

(Original recipe in bold font)

Soak the vermicelli noodles in hot water for 3 minutes until they have separated. Drain them and leave to dry on a clean tea towel for 10 minutes.

Finely slice 1 onion, 1 red pepper and 4 spring onions. 

Mix the spice ingredients together in a ramekin (2 tsp of curry powder, 1 big pinch of chilli powder, 1 chopped red chilli and 2 tbsp water)

Mix together the sauce ingredients (1/2 tsp salt, 2 tbsp of light soy sauce, 1 tsp dark soy sauce and 2 tsp of sesame oil)

 

To cook:

Heat 2 tablespoons of vegetable oil in a wok over a high heat until smoking then crack 2 eggs into the wok. Carefully fold over the white of the egg with a spatula so as not to burn it, trying not to break the yolk as you go. Once the egg is halfway cooked and the white is fully opaque, break the yolk and cut the white with you spatula, creating pieces. 

Now push your egg to one side of the wok to allow space your for veg and heat until smoking hot (you may remove the egg from the pan if you feel more comfortable or have a small wok and need the space)

Once smoking hot, add the the onions and peppers and stir fry for 1 minute, then add the prawns and stir fry for a further 30 to 60 seconds until they are lightly browned. 

Add the bean sprouts to the wok and stir-fry for another 20 to 30 seconds, then add the noodles and stir fry for 1 minute before stirring in the spice mix and pouring over the sauce.  Continue to cook, stirring until the ingredients are thoroughly combined and the noodles have dried out a little and are just starting to stick to the bottom of the wok. 

Serve in a large bowl and scatter over the spring onion to finish

 

Ingredients:

  • 200g cooked rice vermicelli (£1.59 for 4 100g blocks)
  • 1 onion (17p)
  • 1 red pepper (50p)
  • 2 spring onions (55p for a bunch)
  • 150g raw king prawns (£2.75)
  • 2 eggs (50p)
  • half a  bag of beansprouts (50p for a bag at Food Basics)

 

The spices:

  • 2 tsp of curry powder
  • 1 big pinch of chilli powder
  • 1 red chilli
  • 2 tbsp water

 

The sauce:

  • 1/2 tsp salt
  • 2 tbsp of light soy sauce
  • 1 tsp dark soy sauce
  • 2 tsp of sesame oil

 

Planning meals? View this recipe as part of a weekly shopping list

View other recipes from School of Wok

View other Asian inspired recipes