Singapore noodles are typically made with pork and prawns, but this version is excellent as a way of using-up left-over roast turkey and ham. Typically it’s made with rice noodles, but this version used packet noodles, which I always have around the house.
Prep time 15 minutes/Cook time 20 minutes/Serves 4
Ingredients:
200g packet noodles
2 tsp sesame oil
2 eggs, beaten
1 tbsp vegetable oil
2 garlic cloves, crushed
thumb-sized piece of ginger, minced
1 red chilli, chopped
2 red bell peppers, deseeded and sliced – plus any vegetables you have left over from Christmas that work in a stir-fry (shredded carrots, peas, mushrooms, etc)
200g beansprout
6 spring onions, finely sliced
250g/9oz leftover turkey meat, shredded
140g leftover ham, diced
3 tbsp Madras curry powder or paste
1 tsp turmeric
2 tbsp soy sauce, plus extra to serve
2 tsp dry sherry
sprinkling of sugar
coriander sprigs and sliced chilli, to serve
Method:
Soak the noodles in boiling water until tender, then drain and toss in 1 tsp of the sesame oil. Beat the eggs with the remainder of the sesame oil and some seasoning. Heat half the vegetable oil in a wok, pour in the eggs and fry to make a flat omelette. Cook on one side, then flip over, cook all the way through and transfer to a plate.
Place the wok back on the heat with the remainder of the oil and quickly stir-fry the garlic, ginger and chilli. Add all the vegetables to the wok, fry for 1 min more, then add the turkey and ham. Tip the noodles into the pan and stir through the curry powder, turmeric, soy, Sherry and sugar.
Cook everything together for 1-2 mins, then shred the omelette and stir it through the noodles. Serve the noodles scattered with coriander sprigs, sliced chilli and extra soy sauce.
