Name: Singapore Noodles
Yield: Serves 2
Cuisine: Singapore
Ingredients: 2 tablespoons light soy sauce; 3 tablespoons tomato purée; 2 teaspoons oil, preferably groundnut; 1 fresh chilli, seeded and shredded (optional); 2 tablespoons finely chopped spring onions; 2 teaspoons sugar; 2 teaspoons chilli oil; 2 garlic cloves, crushed; 2 tablespoons oil, preferably groundnut; 225 g (8 oz) fresh or dried thin egg noodles; 300 ml (10 fl oz) oil, preferably groundnut, for deep-frying; 225 g (8 oz) firm beancurd; 2 teaspoons sesame oil; ½ teaspoon salt; 2 eggs, beaten

Preparation info

Serves
2

Difficulty
Easy

Appears in

Ken Hom's Vegetarian Cookery

By Ken Hom

Published 1995

About

Singapore is a crossroads city in many ways, including the culinary. This delicious noodle recipe reflects just that, with its combination of Indian, Thai and Chinese influences. I enjoyed this dish during my first visit to Singapore, when it became an instant favourite. The noodles used were slightly thicker than the thin fresh egg noodles used here. They contrast perfectly with the fried beancurd cubes, and the finished dish makes a tempting meal for two.