Singapore-style Indian Fried Noodles


1 lb fresh yellow noodles (‘Hokkien’ mee)
1/2 cup oil
1 square hard tofu (taukwa), cut into small dice
1 medium red or brown onion, chopped
1 medium tomato, finely chopped
2 tablespoons roughly chopped coarse chives (kuchai) or spring onion
1 sprig curry leaves (karuvapillai), finely chopped
2 tablespoons tomato sauce
1 tablespoon chili sauce
2 teaspoons light soy sauce
2 eggs, lightly beaten
1 boiled potato, skinned and cut into small dice
1 fresh green chili, sliced


  1. Rinse noodles in warm water, drain and set aside.
  2. Heat oil in a kuali and fry the tofu until golden brown. Drain and set aside.
  3. Cook the onion in the same oil for 2-3 minutes, until soft, then add the drained noodles, tomato, chives, curry leaves and three types of sauce. Cook over gentle heat, stirring frequently, for 3-4 minutes.
  4. Pour over beaten egg and leave to set for about 45 seconds before stirring to mix well with the noodles. Add the potato and tofu, stir, cook for another 30 seconds and put on a large serving dish. Garnish with green chili and serve with additional tomato and chili sauce according to each person’s taste.

Source: Singapore Food

Asian-style Stir-fried Pork with Snow Peas


1 tablespoon vegetable oil
1 brown onion, sliced
3 x 8 oz pork fillets, trimmed and sliced
1 teaspoon grated ginger
1 clove garlic, crushed
1/4 cup chicken stock
1/3 cup plum jam
1 tablespoon soy sauce
1/4 teaspoon Chinese five-spice powder
7 oz snow peas, trimmed and halved
steamed rice, to serve


  1. Heat the oil in a wok or large non-stick frying pan over high heat.
  2. Place the onion in the pan and cook for 2 minutes.
  3. Add the pork and cook in batches for 3 minutes.
  4. Remove the onion and pork and set aside.
  5. Add the ginger, garlic, stock, jam, soy and five-spice to the pan and cook, stirring, for 1-2 minutes or until the jam is melted.
  6. Return the pork and onion to the pan, add the snow peas and cook for 1 minute or until the snow peas are tender. Serve with steamed rice.

Makes 4 servings.

Source: Donna Hay

Sautéed Sugar Snap Peas and Tofu with Curry Sauce


2 tablespoons expeller-pressed canola oil
8 ounces firm or pressed tofu, thinly sliced and briefly pressed between paper towels to dry
1 medium onion, sliced
1 to 2 tablespoons curry powder
1 teaspoon evaporated cane sugar
1/4 teaspoon salt
1/2 cup vegetable broth
1 pound sugar snap peas, stemmed and strings removed
1/4 cup chopped fresh cilantro


  1. Heat 1 tablespoon of the oil in a nonstick skillet over medium-high heat. Add the tofu and saute until the slices are golden on both sides. Transfer the tofu to a plate.
  2. Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add the onion and saute until translucent. Stir in the curry powder, sugar, and salt and stir-fry for 1 minute.
  3. Add the broth and tofu, and stir until combined, taking care not to break up the tofu.
  4. Add the peas, cover, and let the peas steam until just crunchy-tender, 2 to 3 minutes. Transfer to a serving dish and garnish with the cilantro before serving.

Makes 6 to 8 servings.

Source: True Food

Chinese Stir-fried Rice Noodle with Shrimp


400 g fresh for-frying rice noodle
8 shrimps, shelled and deveined
1/2 onion, shredded
80 g bean sprout
1 stalk green onion, diced
1 egg, beaten

Shrimp marinade

1/4 tsp salt
1/2 tsp cornstarch
dash ground white peppercorn
1/8 tsp sesame oil


1/4 tsp salt
1/4 tsp chicken broth mix
2 tbsp water


3/4 cup chicken broth
1/4 tsp salt
1/2 tsp sugar
1-1/2 tsp cornstarch
dash ground white peppercorn


  1. Loosen noodles into strands, set aside.
  2. Rinse shrimp and pat dry with paper towel. Mix with marinade, Set aside.
  3. Heat 2 tbsp oil in a wok, stir-fry noodle. Add seasoning ingredients. Toss to mix. Remove to serving plate.
  4. Heat another 2 tbsp oil. Stir-fry shrimp briefly. Add onion, bean sprouts and green onion. Toss to combine.
  5. Add sauce ingredients and bring to a boil. Mix in beaten egg and toss until set. Pour over noodle and serve.

Makes 2 to 3 servings.

Source: Rice and Noodles: Delicious Recipes

Chinese-style Stir-fry of Chicken and Apple


8 oz chicken breast
1/2 carrot
1 green pepper (thickly shredded)
1 Tbsp shredded ginger
1 apple
1 tsp minced garlic


1/4 tsp salt
1/2 Tbsp cornstarch
1 Tbsp oil


1-1/2 Tbsp tomato sauce
1/2 Tbsp sugar
1/4 tsp salt
dash of sesame oil
pinch of pepper
3/4 tsp cornstarch
3 Tbsp water


  1. Peel and remove core of apple. Cut into thick strips. Soak in slightly salty water. Wipe dry when ready to cook.
  2. Peel carrot and cut into thick strips. Boil in hot water for about 8 minutes to soften. Drain.
  3. Cut chicken into thick strips. Mix with marinade ingredients. Set aside for 15 minutes.
  4. Blanch chicken in hot oil or water until nearly cooked.
  5. Saute ginger in 2 Tbsp oil. Add green pepper. Stir-fry until nearly cooked. Add garlic and stir-fry briefly. Add chicken, apple and carrot. Toss to combine.
  6. Mix in sauce ingredients and cook until sauce reboils and thickens. Remove to serving platter and serve hot.

Source: Chinese Cuisine Recipes