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.
If you are using fresh noodles, blanch them first by boiling for 3–5 minutes in a large pan of boiling water. If you are using dried noodles, cook in boiling water for 4–5 minutes. Drain the noodles, then put into cold water until required. Cut the beancurd into
Heat the 2 teaspoons of oil in a wok or frying-pan and add the eggs, sesame oil and salt. When cooked, the eggs should look like a thin, flat pancake. Remove from the pan, roll it up and cut in long
Heat a wok or large frying-pan and add the
Quickly drain the noodles and add them to the pan with the rest of the ingredients. Continue to stir-fry the noodles until all the ingredients are well mixed. Add the egg strips and beancurd and continue to stir-fry for another 3–4 minutes or until the beancurd is heated through.
© 1995 Ken Hom. All rights reserved.