SINGAPORE CHOW MEIN

Indo-Chinese flavours have become increasingly popular in the UK over the last 10 years, thanks to the explosion of street food markets in most major cities. This dish is a classic Indo-Chinese creation mixing ingredients from China with spices from India.

2 chicken breasts or 300g (10oz) shredded char siu pork (see Char Siu Puffs)

1 nest of dried egg noodles

1 red (bell) pepper, cut into strips

175g (3½ cups) beansprouts

1 tbsp mild curry powder

From the store cupboard

3 tbsp vegetable oil

½ tsp salt

¼ tsp white pepper

½ tsp sugar

Bring 800ml (3½ cups) water to the boil in a medium saucepan. Add the chicken breasts, bring back to the boil and then reduce to a simmer and cook for 12–15 minutes. Drain and set to one side. Once the chicken has cooled, cut into thin strips.

Meanwhile bring another 800ml (3½ cups) water to the boil in another saucepan. Add the dried egg noodle nest and cook for 5 minutes until soft. Drain and set to one side.

Place a wok over a medium heat; once it begins to smoke add the vegetable oil along with the red pepper strips and cook for 1 minute, then add the beansprouts and cook for a further minute. Add the curry powder and continue to cook for a further 2 minutes. Add the salt, pepper and sugar and mix well.

Add the cooled sliced chicken (or pork, if using) and drained noodles to the wok and continue to cook for a further 5–8 minutes, making sure all of the ingredients are well combined and heated all the way through, allowing the noodles to catch some colour in the wok.

Serve and enjoy.