This dry dish chow mein is given a spicy kick thanks to the inclusion of curry paste towards the end of cooking.
- 1 nest egg noodles
- 1 egg
- Pinch salt
- Pinch white pepper
- Pinch msg optional
- Dash sesame oil
- 1 teaspoon water
- 1 teaspoon light soy sauce
- 1 teaspoon dark soy sauce
- 1/4 teaspoon garlic paste
- 1 teaspoon water
- 1 tablespoon vegetable oil
- 1 onion sliced
- 1/2 small carrot sliced
- 1 red chilli pepper sliced
- 1 handful beansprouts
- 1 handful cooked char siu pork sliced
- 1 tablespoon curry paste see notes
- 1 spring onion sliced
First, prepare the egg noodles: Place the noodle nest in a large bowl, cover with boiling water and stand for 1-2 minutes. Mix the noodles well with a chopstick and as soon as they separate and soften, drain the noodles well and set aside to cool.
Prepare the egg: In a bowl, add the egg, salt, white pepper, msg, sesame oil & water. Mix well and set aside.
In a bowl, combine the light soy sauce, dark soy sauce, garlic paste and water. Mix well.
Heat the wok over a high heat until smoking. Add the oil and swirl around the pan to coat evenly. Add the egg and stir-fry for 30 seconds until cooked. Add the onion, carrot, chilli, beansprouts and prepared egg noodles. Add the cooked char siu pork. Add the prepared sauce. Stir-fry for 1 minute.
Add the curry paste. Stir-fry for 1-2 minutes over a high heat until the curry paste is evenly mixed throughout the ingredients. Add the spring onions, mix once more and serve.
Singapore style chow mein dishes are finished with a spicy curry paste – any of your favourite spicy curry paste brands will suffice, however the most commonly used brand in many Chinese takeaways is ‘Fern’s’ curry paste which is available in both mild and hot flavours.
If you like this char siu chow mein (Singapore style) recipe, you might be interested in buying my book: The Takeaway Secret (2nd edition) is packed full of over 120 takeaway & fast-food recipes and is available to buy in kindle or paperback form here.