Singapore(ish) Style Noodles Recipe

The Original recipe is from the Family Kitchen Cookbook by Caroline Bretherton. 

We kind of tweaked it a little bit simply because we couldn't get certain items which are not that essential.

Moreover, some measurements are approximate. For example you may find you need more oil or soy sauce. So, here are the ingredients for 2 persons and the method:

• around 200 grams noodles 
• 4 tbsps of soy sauce
• 1 whole red pepper cut into small pieces
• around 20 prawns
• around 75g chicken  (I used the pre cut frozen type)
• 2 tbsps of oil
• 50 g Bean Sprouts 
• 2  eggs lightly beaten
• baby corn (around 50g)
• 1 onion finely sliced
• 2 garlic cloves finely chopped
• Spring onions to garnish

Method: 

1.  Heat half of the oil in a wok or a very large non stick pan. Heat the prawns and chicken pieces for around 10 minutes or until cooked. 
2. Put aside on a plate and heat the remaining oil. Add the onions and garlic. (You can also add a small piece of ginger and some chilli).
3. Add the remaining vegetables (the pepper,bean sprouts and baby corn. Peas and a hint of curry can also be used).
4. Add the soy sauce and cooked noodles to the pan for aroound 3 minutes. Push the noodles to one side and pour the eggs into the other side of the pan stirring constantly. Once cooked, still in the noodles.
5. Return the chicken and prawns to the pan and stir until heated through. Serve the noodles garnished with spring onions.
6. Bon apetit!