Singapore Noodles

This perfect dinner treat is great for using vegetables loitering in the vegetable rack and leftover meat from the weekend’s Sunday lunch.

4 packs of store brand noodles
2 tablespoons of sunflower oil
3 cloves of garlic, crushed
1 onion cut into long, thin strips
1 teaspoon of chili powder
1 each of red and yellow capsicum cut into long, thin strips
1 zucchini cut into strips
2 tablespoons of soy sauce
2 tablespoons of sesame oil (optional)
Small cooked prawns, can use the frozen version once defrosted if preferred (optional)
Left over cooked ham, beef or chicken cut into small pieces

Prepare the noodles according to the instructions on the packet leaving out the flavoring sachet. Fry the onion and garlic in the sunflower oil for a few minutes, add the chili and stir in well. Add vegetables and soy sauce and fry for a few moments until slightly softened. Add meat and prawns and stir fry until warmed through thoroughly.

Add the rice noodles and combine well, sprinkle sesame oil over the dish and serve at once, with a glass of chilled Semillon Sauvignon Blanc.

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