Ingredients
200g rice noodles
2 tsp sesame oil
2 eggs, beaten
1 tbsp vegetable oil
2 garlic cloves, crushed
thumb-sized piece ginger, minced
1 red chilli, chopped
2 red 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 beansprouts
6 spring onions, finely sliced
250g/9oz leftover turkey meat, shredded
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
Boil the noodles in boiling water until tender.
Drain the noodles and toss in 1 tsp of the sesame oil.
Beat the eggs with the rest of the sesame oil and season to taste.
Heat half the vegetable oil in a wok and pour in the eggs to make an omelette. Cook on one side, then flip over, and cook the other side.
Place the wok back on the heat with the rest of the oil and fry the garlic, ginger and chilli.
Add the rest of the vegetables to the wok, fry for 1 minute, then add the turkey.
Tip the noodles into the pan and stir through the curry powder, turmeric, soy, Sherry and sugar.
Cook everything together for 1-2 minutes, then shred the omelette and stir it through the noodles.
Serve the turkey Singapore noodles and scatter with coriander sprigs, sliced chilli and extra soy sauce.
Products Used
KITCHEN CRAFT STAINLESS STEEL 18CM EXTRA DEEP SAUCEPAN
