Main Courses Recipes - Singapore Noodles Recipe

Ingredients

• 2 chickens (about 1.6kg/3 1/2lb each)

• 1 carrot (sliced)

• 2 celery sticks (sliced)

• 6 black peppercorns

• 2 bay leaves

• 50g/2oz butter

• 225g/8oz onion (finely chopped)

• 1 teaspoon saffron strands

• 4 dried apricots

• Grated zest of 1 lemon

• 300ml/1/2pt dry white wine

• 3 tablespoons clear honey

• 1 teaspoon mild curry paste

• 300ml/1/2pt mayonnaise

• 300ml/1/2pt double cream

• Salt and pepper

Serves 4

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Method:

1. Soak the vermicelli in boiling water for about 5 minutes, or until soft. Drain well and cut into short lengths.

2. Peel the prawns and pull out the dark veins. Heat 1 tablespoon oil in a wok over a high heat and add the garlic, pork and prawns in batches.

3. Stir-fly for 2 minutes, or until the mixture is just cooked. Remove from the wok and set aside.

4. Reduce the heat to medium. Add the remaining oil and stir-fly the onions and curry powder for 2 to 3 minutes. Add the beans, carrot, sugar and salt, sprinkle with a little water and stir-fly for 2 minutes.

5. Toss the vermicelli and soy sauce through the mixture. Add the bean sprouts, prawn and pork mixture to the wok. Toss well and serve.