Singapore Chow Mein

Serves 1
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Directions

  1. 1Heat veg oil in a pan or wok.
  2. 2Heat veg oil in a pan or wok.
  3. 3Heat veg oil in a pan or wok.
  4. 4Pour beaten egg with a pinch of salt and MSG into the hot oil and stir at the same time to make ribbons.
  5. 5Pour beaten egg with a pinch of salt and MSG into the hot oil and stir at the same time to make ribbons.
  6. 6Pour beaten egg with a pinch of salt and MSG into the hot oil and stir at the same time to make ribbons.
  7. 7Brown off the egg and set it aside.
  8. 8Brown off the egg and set it aside.
  9. 9Brown off the egg and set it aside.
  10. 10Add more oil to the same pan or wok.
  11. 11Add more oil to the same pan or wok.
  12. 12Add more oil to the same pan or wok.
  13. 13When the oil is hot, add onions and poached chicken.
  14. 14When the oil is hot, add onions and poached chicken.
  15. 15When the oil is hot, add onions and poached chicken.
  16. 16Add a pinch of salt and a pinch of MSG, and brown off the MSG.
  17. 17Add a pinch of salt and a pinch of MSG, and brown off the MSG.
  18. 18Add a pinch of salt and a pinch of MSG, and brown off the MSG.
  19. 19Add chasu.
  20. 20Add chasu.
  21. 21Add chasu.
  22. 22Add carrots, green peppers, and red peppers and brown them off slightly.
  23. 23Add carrots, green peppers, and red peppers and brown them off slightly.
  24. 24Add carrots, green peppers, and red peppers and brown them off slightly.
  25. 25Add frozen cooked prawns or shrimp.
  26. 26Add frozen cooked prawns or shrimp.
  27. 27Add frozen cooked prawns or shrimp.
  28. 28Add the noodles and let them sit on the base for a little bit to char.
  29. 29Add the noodles and let them sit on the base for a little bit to char.
  30. 30Add the noodles and let them sit on the base for a little bit to char.
  31. 31Add salt and MSG, then stir it in.
  32. 32Add salt and MSG, then stir it in.
  33. 33Add salt and MSG, then stir it in.
  34. 34Add curry powder (Madras or Malaysian style) and a touch of sugar.
  35. 35Add curry powder (Madras or Malaysian style) and a touch of sugar.
  36. 36Add curry powder (Madras or Malaysian style) and a touch of sugar.
  37. 37Cook for about 60 seconds to cook off all the spices.
  38. 38Cook for about 60 seconds to cook off all the spices.
  39. 39Cook for about 60 seconds to cook off all the spices.
  40. 40Add spring onions and bean sprouts (always last).
  41. 41Add spring onions and bean sprouts (always last).
  42. 42Add spring onions and bean sprouts (always last).
  43. 43Add the cooked egg.
  44. 44Add the cooked egg.
  45. 45Add the cooked egg.
  46. 46Add chili flakes.
  47. 47Add chili flakes.
  48. 48Add chili flakes.

Ingredients

  • Veg oil
  • Veg oil
  • Veg oil
  • 1 beaten egg
  • 1 beaten egg
  • 1 beaten egg
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch MSG
  • 1 pinch MSG
  • 1 pinch MSG
  • takeaway noodles (Lucky Boat, thick or fine)
  • takeaway noodles (Lucky Boat, thick or fine)
  • takeaway noodles (Lucky Boat, thick or fine)
  • onions
  • onions
  • onions
  • poached chicken
  • poached chicken
  • poached chicken
  • chasu
  • chasu
  • chasu
  • carrots
  • carrots
  • carrots
  • green peppers
  • green peppers
  • green peppers
  • red peppers
  • red peppers
  • red peppers
  • frozen cooked prawns or shrimp
  • frozen cooked prawns or shrimp
  • frozen cooked prawns or shrimp
  • curry powder (Madras or Malaysian style)
  • curry powder (Madras or Malaysian style)
  • curry powder (Madras or Malaysian style)
  • 1 touch sugar
  • 1 touch sugar
  • 1 touch sugar
  • spring onions
  • spring onions
  • spring onions
  • bean sprouts
  • bean sprouts
  • bean sprouts
  • chili flakes
  • chili flakes
  • chili flakes

Equipment

pan or wok

Tips

  • Letting noodles sit on the base allows them to char and get a delicious takeaway wok hei flavor.
  • Add bean sprouts last to keep them nice, vibrant, and crunchy.
  • Less can be more to recreate the exact takeout flavor, sometimes excluding garlic.
  • The dish was invented in Hong Kong for Westerners, not Singapore.