I have a new favourite dish. I've been making it weekly since it appeared in the Guardian at the end of May. I intend to carrying on making it weekly for quite some time to come.
What is it? Singapore noodles.
I've been meaning to write about them every week, but they never last long enough to get any sort of a photograph. Here's tonight's tiny portion of leftovers.
They're so good. Really like nearly-as-good-as-from-the-takeaway good. I've never cracked the knack of stir-fry noodles before and now, bingo! The recipe's incredibly easy too: the only flavourings are curry powder, chilli, soy sauce and sesame oil (which I don't bother with). No peeling garlic, no slicing ginger. I don't have a wok, but they cook well enough in our best non-stick frying pan.
The recipe has you cook the noodles (ie sit them in boiling water for a couple of minutes), drain, and they dry them out on a clean tea towel. I always view instructions like that as a waste of a perfectly good tea towel, so I instead rinse them in cold water and drain thoroughly in a sieve. It works fine, and they really don't stick together at the frying stage. Thicker, flat rice noodles work well, too.
Everything else goes into a very hot pan, one thing at a time, then is soused in soy and curry powder, and fried up with the noodles.
The ingredients are obviously tailorable to whatever you have in. We've found that Quorn mince works really well as a non-descript protein source, adding savouriness and a bit of heft.
I commend this recipe to you all.
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