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Singapore style noodles

Name: Singapore style noodles
Cook time: 20 min
Yield: 4

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 4 people

Cooking Instructions:

Before cooking:

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

Peel the carrots 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:

Cut the broccoli 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 vermicelli noodles and curry seasoning, stirring well to combine. Pour in the Singapore noodles seasoning, stir well and cook for 30-60 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 bowls 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.