My Singapore Noodles

Serves 6


  • 500 grams beef, thinly sliced
  • 2 tablespoons vegetable oil
  • 3 teaspoons vegetable oil
  • 2 tablespoons fish sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon Worcestershire sauce
  • 3 eggs
  • 2 tablespoons curry powder
  • 1 cup bean sprouts
  • 200gm mushrooms, thinly sliced
  • 2 stalks celery, thinly sliced
  • 250gm Tofu, thinly sliced
  • 350gm packet Singapore noodles
  • 2 spring onions, thinly sliced
  • juice of 1 lemon


  1. Prepare noodles as per packet directions.
  2. Heat 1 teaspoon of oil in a wok over high heat.
  3. Add eggs and gently move them around with a spatula until they start to firm up. Remove and set aside.
  4. Heat remaining 2 teaspoons of oil and add beef strips, cooking for 2 minutes. Place the cooked beef aside with the egg.
  5. Heat 2 tablespoons of oil over high heat and add bean sprouts, mushrooms, tofu, spring onions, 1/2 curry powder and cook for 2 minutes. Add prepared Singapore noodles, fish sauce, sesame oil, remaining curry powder, Worcestershire sauce and juice of 1 lemon.
  6. Return egg and beef to wok and stir fry for 30 seconds until evenly combined.
  7. Transfer to a large serving bowl and serve warm.




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