Char Siu Singapore Thìn Noodles (Chinese Takeaway Style)
Hot & spicy Chinese takeaway style Char Siu Singapore thin noodles - recreate a restaurant classic with this easy recipe!
Servings 1 portion
Ingredients
- 1 nest dry thin noodles
- 1 egg
- 1 tablespoon sunflower oil
- 1 onion sliced
- 1/2 small carrot sliced
- 1 red chilli pepper sliced
- 1 handful beansprouts
- 1 handful cooked char siu pork sliced
- 1/4 teaspoon MSG
- 1/2 teaspoon chopped garlic in oil
- 1 teaspoon dark soy sauce
- 1 teaspoon light soy sauce
- 1 teaspoon water
- 1 tablespoon curry paste see notes
- 1 spring onion sliced
Instructions
- Add the dry thin noodle nest to a bowl. Cover with boiling water. Stand for 2-3 minutes until the noodles are just softened. Separate with a chopstick. Rinse briefly with cold water, drain and set aside to cool.
- Add the sunflower oil to a hot wok over high heat. Add the egg and stir-fry for 20-30 seconds until cooked. Add the sliced onions, carrot, chilli, beansprouts and prepared noodles. Add the cooked pork, MSG, chopped garlic in oil, dark soy sauce, light soy sauce and water. Stir-fry for 1 minute. Add the curry paste and stir-fry for another 1-2 minutes until the curry is mixed through the thin noodles. Add the spring onions and mix well once more.
- Transfer the spicy char siu Singapore thin noodles to a bowl and serve.
Notes
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.
The egg noodles most commonly used in Chinese takeaways are 'Lucky Boat' brand noodles which are available both as thick noodles and thin noodles.