For these my partner gave me the ultimate compliment… “these are better than the ones from the Chinese takeaway”
Low Carb/ Keto Singapore Noodles
2 tbsp ground turmeric
2 tbsp ground coriander
1 tbsp ground cumin
1 tsp ground cardamom
1/2 tsp ginger powder, this can be adjusted to taste
1/4 tsp cayenne pepper, this can be adjusted to taste
Combine turmeric, coriander, cumin, cardamom in a bowl.
Store in an airtight container for about 3 months.
1 tbsp soy sauce substitute
1 tbsp curry powder
1 tsp fish sauce
1 tbsp toasted sesame oil
½ tsp garlic granules
½ tsp ginger powder
Combine all ingredients in a small bowl and stir until completely combined.
1 packet konjak noodles (250g net)
200 g cooked peeled prawns
1 chicken breast or large thigh, skinless (approx. 130g) and boneless if using thigh
5 spring onions, chopped to 1-2cm lengths
Sesame oil for frying
salt and pepper
Rinse the noodles well in cold running water for a few minutes to remove any smell. Set aside to drain well. Once drained dry on a paper towel or a clean tea towel to remove as much liquid as possible
Thinly slice chicken and season with salt and pepper
Dry prawns with a paper towel and season with salt and pepper
Whisk the 2 eggs together in a small bowl
Heat a non-stick frying pan or work over medium high heat and then add some oil
Pour in the egg mixture and stir around to lightly scramble egg, remove from the pan and set aside
Return the pan to the heat and add a little more oil if necessary. Stir fry the chicken thigh strips until cooked through, this will take 2 minutes.
Add spring onions and cook for a further minute
Add the prawns and cook for 1 minutes on each side until just cooked through.
Add the noodles and egg to the pan, and toss to heat through and combine
Add the sauce to the noodle mix (you may need to thin it first with a little oil) and toss through to ensure it is thoroughly coated and cook for a further 2-3 minutes until it is fragrant and fairly dry
Serve immediately. Garnish with sliced spring onion if desired