I’d always remembered as a child my Dad ordering Singapore noodles whenever we had a Chinese takeaway and for a long time I feared all those chillis always sticking to Chow Mein.

When eventually I was brave enough I found that amazing surprise of the spice, curry flavour with fresh vegetables and a wonderfully salty overtone.

It then became a staple of every Chinese takeaway order…… until.

I worked out just how simple and quick they are to make yourself.

With a little experimentation I worked out the below recipe and often make this as a really tasty treat either for speed during the week or for comfort and to accompany other far eastern dishes I’m cooking at the weekend.

You can pimp the dish up with King Prawns, Char Siu, Lardons too very easily but here’s the basic version I make.

Serves 4.

3-4 nests of dried fine Rice Noodles.

1 Medium Red Onion.

4 Spring Onions.

2 Cloves of Garlic.

1 Large Pepper red yellow or green.

1 Fresh Chilli.

Peas (optional).

4 Small chicken thigh fillets.

A large handful of small North Atlantic prawns.

1 Teaspoon of Dark Soya Sauce.

Splash of Sesame Oil.

1 Teaspoon of Oyster Sauce.

1 -2 Teaspoons of Sriracha or Sweet Chilli Sauce (depending on how hot you like it).

2-3 Teaspoons of Medium Curry Powder.

Sprinkle of White pepper.

Sprinkle of ground ginger.

1 Egg.

Method-

1. Dice all the vegetables.(De-seed the Chilli).

2. Cut the chicken up into small pieces.

3. Heat some vegetable oil in a wok or large frying pan.

4. When the oil is warm add the Sesame oil, Soya sauce, oyster sauce, Sriracha/Chilli sauce, ground ginger and white pepper. Stir well.

5. Add the onion, spring onion, pepper, Chilli and garlic and fry till softened.

6. Add the chicken and cook through.

7. Boil a kettle of water.

8. Place noodles in a bowl and submerge them in the boiled water for 5 minutes.

9. Add the prawns and peas to the wok.

10. Add the curry powder, stir in well.

11. Beat the egg and fry it till it’s just cooked. Set aside.

12. Drain the noodles and add to the wok. Stir well.

13. Chop the egg up into rough small pieces and add to the wok.

14. Stir though well and then serve.