Singapore Fried Noodles and/or Lahksa Curry

Another one of the recipes exchanged. I can’t get over how many delicious dishes I’m discovering this way.


  • Onion
  • Fresh Coriander
  • Rice Noodles
  • Mushrooms, Peas, Peppers, Broccoli and/or any other vegetables you fancy
  • Red Curry Paste (optional)
  • Eggs (optional)
  • Chillies (optional)
  • Coconut Milk (optional)
  • Fresh grated Ginger (optional)
  • Lemongrass (optional)
  • Fash Sauce (optional)
  • Chicken Stock (optional)


  1. Chop up onion and the stems of the coriander and fry in olive oil
  2. Add the chilli paste if you like it hot
  3. Add your choice of vegetables and chillies, ginger and lemongrass to taste and cook for about five minutes. It’s nice to keep some vegetables like peppers crunchy so add them later
  4. Soak the rice noodles in hot water until they are soft and pretty much edible. You can boil them if they are particularly thick noodles
  5. To add flavor soak or boil in stock
  6. Drain the noodles and add them to the mix. Stir fry for five minutes or to taste. The sender heartily recommends adding all the optional ingredients as this makes for a really tasty dish. Add fish sauce and/or soya sauce if you like
  7. Break the eggs into a bowl and beat them briefly
  8. Make a hole in the middle of the noodley mixture and pour in the eggs. Add extra oil before this if necessary (with non-stick pan you need less oil)
  9. Stir the egg mix until it starts to resemble scrambled eggs, try to keep the eggs in the hole in the centre of the pan so they cook before they meet the veg
  10. Then stir all the noodley mix in with the eggs and cook until the eggs are firm

If you want to make this into a full-on Lahksa you leave out the eggs and add coconut milk and stock at step 6. The sender uses about 50/50. You then add the noodles (cooked or uncooked) once the liquids are in and cook until they are soft. In this version you may want to add crispy vegetables a few minutes before serving as they will retain their crunch.

Increase the ratio in favour of stock if you want a more soupy dish or in favour of the coconut milk if you want something thicker and more like a curry. Add fresh coriander to serve and feel free to add soya sauce to taste.

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