1 spice 2 ways – Singapore Noodles

With the rain beating down and chilly, weather-beaten hands, there are surely few things as comforting as a hot, steaming bowl of noodles. So much more than a mere soup, this is an all-in-one meal. Asian food can be a little intimidating – with impressions of complicated spice mixes and sauces – most times take-out can seem like the easier option.


If your craving is more for stir-fry than soup – simply leave out the chicken stock, add a little oil, fry the ingredients in the same order and add pre-cooked noodles at the end. I used pork belly as it sometimes works out to be a fairly cheap cut – roasting a whole one and using it for various meals throughout the week.  However, if you prefer, you can add chicken breast strips instead.

For a twist on ‘spaghetti and meatballs’, why not use the Singapore Noodles spice mix added to chicken mince? Form into small meatballs, fry until cooked – serve on noodles with a sauce of coconut cream, lemongrass and chilli.

With all the spices you need already in the eat.art Singapore Noodles tub, all you need to do is accept the challenge, and try making this at home. Not only will your budget thank you, but it may also start an Asian love-affair in your kitchen. A warm bowl of steaming noodles, on the couch, under the blanket. Welcome to winter.


1 L chicken stock (preferably made with liquid stock)
3 tbsp eat.art Singapore Noodles spice
3 tbsp soy sauce
1 tsp garlic, crushed
1 spring onion, finely sliced
250g egg noodles
200g cooked pork belly (or chicken strips, if preferred)
3 baby carrots, finely sliced
4 baby corn, finely sliced
4 sugar snap peas, sliced in half vertically
salt to taste
handful fresh coriander

Place the chicken stock, eat.art spice, soy sauce and garlic in a medium-sized pot over a high heat. Bring to the boil. Taste for seasoning – you may need a little more soy sauce or salt.Add the carrots, corn, sugar snap peas and reduce heat to a gentle simmer. Add the spring onion. Add the noodles and pork and allow to simmer for a bare minute – until noodles are cooked, pork is heated and vegetables are just tender. Stir through the coriander and serve immediately.


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