Singapore Curry Noodle Base
Chicken with peppers, peas and carrot in a fragrant Madras curry and soy sauce. Toss through thin rice vermicelli.
makes 17 blocks, about 42p each
- Time
- 30 min20 min prep · 10 min cook
- Makes
- 17 blocks
- Cost per blockPer block
- 42p
- Calories per blockCalories
- 77 kcal
- Spice
- 3 of 5
You’ll need
- 600gchicken thigh fillets, thin strips
- 1 (160g)red pepper, thin strips
- 1 (150g)onion, sliced
- 150gcarrot, matchsticks
- 100gfrozen peas
- 4 cloves (20g)garlic
- 15gfresh ginger
- 1 (10g)red chilli, sliced
- 15g (2 tbsp)Madras curry powder
- 3gturmeric
- 30mlsoy sauce
- 15mloyster sauce
- 5gsugar
- 5gcornflour
- 4 (60g)spring onions, sliced
- 15mlrapeseed oil
- 150mlwater
Allergens: Molluscs, Soya. Check the labels on stock cubes, sauces and pastes, as brands vary.
Serve it
Tossed through thin rice vermicelli with a scrambled egg · With beansprouts and lime · Over egg-fried rice
Method
- Step 1: Heat the oil in a wok or large pan over a high heat and stir-fry the chicken until golden and cooked through. (6 min)
- Step 2: Add the onion, pepper and carrot for 3 minutes, then the garlic, ginger, chilli, curry powder and turmeric for 1 minute.
- Step 3: Mix the soy, oyster sauce, sugar, cornflour and water and pour in with the peas. Bubble for 2 minutes.
- Step 4: Off the heat, stir in the spring onions.
- Step 5: Cool quickly and freeze in 70g blocks.
Hotter: use a hot curry powder and keep the chilli seeds in.
| kcal | protein | carbs | fat | fibre | salt | |
|---|---|---|---|---|---|---|
| Per block | 77 | 7.9g | 4.9g | 2.9g | 1.3g | 0.32g |
| Per 3 blocks | 231 | 23.7g | 14.7g | 8.7g | 3.9g | 0.96g |
Cook’s notes
- To serve 1: soak 60g rice vermicelli, reheat 3 blocks with 2 tbsp water, then toss with the noodles and a beaten egg until it sets.
- Add 100g cooked prawns at reheating for the classic version.
- Madras curry powder brings the heat; a mild one makes it a 1.
Serve it
Tossed through thin rice vermicelli with a scrambled egg · With beansprouts and lime · Over egg-fried rice.
Freeze, reheat and serve
- Freeze
- Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
- Reheat
- Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
- A portion
- 3 blocks (210g) make a dinner for one adult: about 231 kcal and 23.7g protein before rice, bread or potatoes.
Singapore Curry Noodle Base questions
Can I use pork instead of chicken?
Thin strips of pork loin work well. Stir-fry them the same way; they cook a little faster than thigh, so take care not to overcook them.
Can I add other vegetables?
Beansprouts, shredded cabbage or mangetout all work. Add them with the pepper and keep the stir-fry short so they keep some crunch.
Why add the spring onions off the heat?
Stirring them in at the end keeps them bright and slightly crisp, so they still taste fresh when you reheat the blocks.
Sauces that go with it
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Updated . Nutrition, costs and yields are estimates. Gluten-free assumes tamari in place of soy sauce.