A much loved, simple recipe that I’m finally publishing because I’ve lost my paper version, so I need it to cook dinner tonight!
I have called it ‘Rockstar Singapore Noodles’ because it just isn’t very traditional and has been adapted to suit my life and my veggie patch. So very rock star.
I hope your Winter has been as good as mine.
I have been enjoyed two, wonderful, sun-drenched weeks in Europe and it was everything.
It is back to cold Melbourne now of course, but I was happy to be home because I really missed my family.
Happy Eating.
Dani
Recipe
1/4 cup of chicken stock
3 tablespoons of kecap manis
1 teaspoon of brown sugar
250 grams of rice noodles
3 tablespoons of vegetable oil
3 eggs lightly beaten
400 grams of chicken mince
2 heaped teaspoons of curry powder
1 red onion finely chopped
5cm piece of ginger, peeled and grated
1 red capsicum cut into fine pieces
1/4 cabbage chopped finely
To serve
Handful of coriander leaves
wedges of lime to serve
1 spring onion cut
Method
First make the sauce by mixing together the stock, soy sauce and brown sugar.
Soak the noodles in hot water until soft and then drain.
Heat a heavy based frypan over high heat and add one tablespoon of the oil, when hot add the eggs and stir until cooked through.
Remove from the heat and add the onion and cook gently until softened. Then add garlic, ginger and cook through before adding the curry powder and cooking through. Add more oil and then  the chicken mince and fry until cooked.
Add the capsicum and chopped cabbage.
Add the sauce and noodles and stir until heated through.
Add the egg and remove from heat.
Add in the coriander and stir though before serving with fresh spring onion and a lime wedge.
