Surf and Turf Noodles

This is my version of Singapore noodles. Instead of a generic curry powder I use a mixture of garam masala, turmeric and fresh chilli, which provide the ’curry’ flavour, madly yellow colour and lively, fresh heat. I also add an American ’surf and turf’ twist, using fillet steak and king prawns rather than the traditional pork char siu, which is a bit sweet. The spices work well together, and the soy sauce really accentuates their flavours.