Not Singapore Fried Noodles

Singaporeans will tell you that the popular takeaway classic, Singapore fried noodles, is not from their homeland. It's one of those dishes that popped up and got popular, and people are baffled (or enraged...) as to how they got that name. But you know, whatever, as the premise of it is actually quite delicious. When made at home, stir-fried rice vermicelli with a hint of curry spice and lots of crunchy vegetables was pretty damn good, and far away from the greasy neon yellow takeaway version.

It is Chinese New Year, a time traditionally to eat noodles as the strands symbolise longevity so don't go cutting them with scissors. This was a bit of a fridge wonder as most vegetables you've got lurking would work well so don't feel you have to follow the below exactly. Things like green beans need a bit of a blanch beforehand to lose the rawness. Doused in a chilli oil and freshened up with coriander and spring onions, this made a damn fine brunch to bring the year of the dragon in with. Just don't serve it to a Singaporean. Gung hei fat choi!

Not Singapore Fried Noodles

Serves two

150gr cooked rice vermicelli, left to go cold

A handful of green or bobby beans, blanched

One yellow pepper, sliced thinly

1 carrot, julienned

1/2 an onion, sliced into half moons

Some cabbage, or curly kale shredded

A handful of beansprouts

1 heaped tsp medium curry powder

2 tbsp light soy sauce

A splash of dark soy

3 cloves of garlic, minced

1" ginger, minced

1 green chilli, chopped

A handful of raw prawns

5 tofu puffs, sliced in half (optional, but great for texture)

3 tbsp vegetable oil

Chilli oil to serve

1 spring onion, sliced on the diagonal

A handful of coriander, chopped

Heat the oil in the wok and add the ginger, garlic and chilli. Stir fry till fragrant and then add the carrot and pepper and onion. Add the bobby beans and stir fry, then adding the curry powder. Mix well then throw in the noodles and the rest of the ingredients except the spring onion and coriander garnish. Stir fry on a high heat for a couple of minutes until the prawns turn pink, then add the spring onion and coriander. Serve immediately.