Turkey Singapore Noodles

Turkey Singapore Noodles is a modern Fusion recipe (based on an Cantonese original) for a British leftovers version of Cantonese Singapore Noodles originally invented in Hong Kong; here leftover festive turkey and ham is used as the meat. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Turkey Singapore Noodles.

prep time

15 minutes

cook time

20 minutes

Total Time:

35 minutes

Serves:

4

Rating:

Tags : CurryVegetable RecipesFusion RecipesFusion Recipes

Singapore noodles are typically made with prawns (shrimp). This version is adapted to use leftover turkey and ham and is fantastic for Christmas, Thanksgiving, New Year or Easter leftovers. However, rather than a combination of leftover meats it also works just with turkey. It also works with chicken, guineafowl, duck and even goose. Though it takes a little more effort to prepare, you can still have dinner on the table in about 35 minutes. The dish is lightly curried, with my favourite curry powder, Madras. Despite the name, Singapore Noodles are actually a Cantonese (Hong Kong) creation (called xīngzhōu chǎomǐ) and are unknown in Singapore itself. They are most correctly made with rice vermicelli. It is often confused with the similarly named Malay Chinese dish, Xingzhou mifen (where Xingzhou is a poetic name for Singapore).

Ingredients:

200g rice noodles
2 tsp sesame oil
2 eggs, beaten
1 tbsp vegetable oil
2 garlic cloves, crushed
thumb-sized piece ginger, minced
1 red chilli, chopped
2 red bell peppers, deseeded and sliced (you can also add any vegetables left over from a roast that would work in a stir-fry (eg shredded carrots, peas, mushrooms, broccoli, cabbage etc)
200g beansprouts
6 spring onions, finely sliced
250g (9oz) leftover turkey meat, shredded
140g (5 oz) leftover ham, diced (or just use turkey)
3 tbsp Madras curry powder or paste
1 tsp turmeric
2 tbsp soy sauce, plus extra to serve
2 tsp Xaojing rice wine (or dry sherry)
sprinkling of sugar (palm sugar or jaggery, for preference)
coriander sprigs and sliced chilli, to serve

Method:

Soak the noodles in boiling water until tender, then drain and toss in 1 tsp of the sesame oil.
Beat the eggs with the remainder of the sesame oil and some seasoning. Heat half the vegetable oil in a wok and pour in the eggs to make a flat omelette. Cook on one side, then flip over, cook all the way through and transfer to a plate.

Place the wok back on the heat, add the remaining oil and quickly fry the garlic, ginger and chilli. Add all the vegetables to the wok, fry for 1 min more, then add the turkey and ham.
Turn the soaked noodles into the pan and stir through the curry powder, turmeric, soy, rice wine and sugar. Stir-fry everything together for 1-2 mins, then shred the omelette and stir it through the noodles.

Serve the noodles scattered with coriander sprigs, sliced chilli and extra soy sauce.