cooking steps

Method

1. Soak the noodles in warm water for 5–7 minutes until just softened, then drain and set aside.

2. Get everything ready first. Once the wok’s hot, this dish moves fast, so chop, slice, and have all your ingredients within reach.

3. Marinade the chicken in 1 tsp curry powder and 1 tsp salt.

4. Heat oil in a wok or large frying pan until it starts to smoke.

5. Add a bit more oil and scramble the eggs, breaking them into soft curds. Set aside.

6. Add the chicken and stir-fry until nearly cooked through.

7. Add onion, garlic, and ginger, pepper, carrot and stir-fry until fragrant. Toss in the prawns and cook until they turn pink.

8. Add the noodles, followed by the chicken and prawns. Pour in the soy sauce, oyster sauce, sesame oil, and Shaoxing wine. Toss everything together until the noodles are golden and evenly coated.

9. Finish with spring onions and, for the perfect spicy hit, drizzle over Mei Mei House Chilli Sauce before serving.

Auntie Liz’s Tips

• Prep is everything. Have everything chopped and ready before the wok hits the heat.

• Soak, don’t boil, your noodles. Over-soaking makes them soggy. Do this last minute as it takes minutes to soak.

• High heat = flavour. Don’t be shy with the wok — that smoky aroma (wok hei) is what makes it special.

• Customise it. Swap chicken for char siu pork, or load up on veg for a lighter version.

Even if Singapore Noodles never truly came from Singapore, they’ve earned their place as a proper comfort classic. Quick to make, full of flavour, and best served with a spoonful of heat from that House Chilli Sauce.

Tag @meimeigoods if you make it — I love seeing your recreations.

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