There’s some classic and tasty fusion going on here. Chinese flavours and cooking techniques combine with Indian curry powder to produce a really tasty and healthy meal. (I say healthy without thinking about it too much this dish is riddled with vegetables and also ticks the box for low carbs.) Singapore’s Tiger beer is typical of many Asian lagers, being crisp, refreshing and well hopped. It’s perfect for most noodle dishes and fried foods with Asian flavours.
Ingredients
- ½ barbecued chicken
- 4½ oz (125 g) rice vermicelli
- 2 fl oz/¼ cup (60 ml) vegetable oil
- 8 large raw prawns (shrimp) peeled and deveined tails intact
- 1 large onion halved cut into wedges
- 3 garlic cloves finely chopped
- 5 cm (2 inch) chunk fresh ginger peeled and finely chopped
- 1 small carrot cut into thin matchsticks
- ½ red capsicum (pepper) thinly sliced
- 1½ oz/1 cup (45 g) Chinese cabbage finely shredded
- large handful bean sprouts trimmed
- 1 tablespoon mild curry powder
- 2 tablespoons soy sauce
- 2 tablespoons Chinese rice wine
How to Make It
- Remove the skin from the chicken and slice it thinly. Tear the meat into thin shreds and place in a bowl with the skin. Refrigerate until needed.
- Put the noodles in a heatproof bowl and cover with boiling water. Stir the noodles around to separate them, then leave for 5 minutes. Rinse under cold water and leave in a colander to drain well.
- Heat the oil in a wok over high heat, swirling the wok to coat in the oil. Add the prawns and stir-fry for just 1 minute, until pink. Remove from the wok.
- Allow the oil to reheat, then stir-fry the onion for 2–3 minutes, or until golden. Add the garlic and ginger and stir-fry for a few seconds, until aromatic.
- Add the carrot and capsicum and stir-fry for 1 minute. Add the cabbage and bean sprouts and stir-fry for 1–2 minutes, or until the cabbage is tender. Sprinkle the curry powder over and stir until the curry powder is aromatic.
- Add the noodles to the wok, separating any clumps using tongs. Return the prawns to the wok with the chicken, soy sauce and rice wine. Stir-fry for 2–3 minutes, or until the noodles are no longer white. Serve.
