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Singapore style noodles

Name: Singapore style noodles
Cook time: 20 min
Yield: 1

with fried eggs and pickled carrot

Ready in around 20 mins

RECIPE FACT:

Consisting of curry flavourings and noodles, Singapore noodles is a fusion dish where Indian and Chinese flavours meet.

Nutritional Info:

Energy: 2412kj (576Kcal)
Protein: 32g
Carbohydrate: 53g
Fat: 23g
Contains: Egg, Gluten, Soy, Sesame, Peanuts

Serving Amount:

Serves 1 person

Cooking Instructions:

Before cooking:

BOIL THE KETTLE.
1. TO PREPARE PICKLED CARROT AND VERMICELLI NOODLES:

Using half the carrot, peel and make ribbons by pulling the peeler the full length along the carrot, rotating after each peel. Place into a bowl with the rice pickle dressing, stir to combine and leave to marinate. Place the vermicelli noodles in a bowl and cover with boiling water from the kettle. Leave to soak for 5-6 mins. Drain into a colander, rinse with cold running water and drain well. Cut the noodle bunch a couple of times through the middle with kitchen scissors.
2. TO COOK THE SINGAPORE NOODLES:

Using half the broccoli, cut into small bite sized pieces. Finely chop the chives. Place a non-stick wok or large frying pan over a medium-high heat with a drizzle of oil. Once hot, add the edamame and broccoli, season with salt and cook for 5-6 mins. Add the half the vermicelli noodles and curry seasoning, stirring well to combine. Pour in the Singapore noodles seasoning, stir well and cook for 30-60 min secs. Remove from the pan and cover to keep warm.
3. TO COOK THE FRIED EGGS:

Wipe out the pan and place back over a medium heat with a drizzle of oil. Once hot, crack in the eggs, cover with a lid or tinfoil and cook for 2-3 mins for sunny side up or until white Is set - flip and cook for an extra minute for over-easy. Season with salt and pepper.
TO SERVE:

Heap Singapore noodles and vegetables into a bowl and top with the fried eggs. Sprinkle over chives, peanuts and crispy shallots. Serve with rice pickled carrot on the side. Mix together to eat.