I struggle with what to make for lunch. Sandwiches are the obvious choice but a limited rota of fillings makes them get boring really quickly. Even at the weekend when I’ve got more time I’m generally quite stumped as to what to make. Left to my own devices I’d probably just rustle up a bowl of ramen noodles every day (and chorizo pasta every night!), but Hubby keeps pointing out the inherent unhealthiness of that, so… I’ve always got one eye out for new and interesting things to make for that meddlesome midday meal whenever I’m flicking through foodie mags or watching foodie progs. When I saw (the very lovely!) James Martin make his Singapore Chilli Crab Noodles one Saturday morning I knew I had to give it a go – not just because it looked tasty good but also because it looked like it could be Eat’s Spicy Crayfish Noodles, crab crayfish swap notwithstanding, which are awesome! Sadly, the only Eat in Edinburgh is inconveniently way out at the airport which is why I’m happy to have found a recipe that is tantamount to making my own…
Other than the obvious fact that this is not a sandwich, I love this for lunch – the sweet spicy noodles are delicious cold and the whole thing tastes lovely and fresh thanks to the coriander and zingy lime juice. Despite the long list of ingredients it really doesn’t take long to make these, and that wee bit of effort the night before will totally pay off the next day when you tuck into these for lunch 🙂
My take on JM’s original recipe cuts down the sauce:noodle ratio quite a bit as the Eat noodles I’m trying to recreate are eaten cold, and too much sauce with cold noodles = claggygedon. You’ll probably still need to give them a good shoogle to loosen them up before eating (a fresh squeeze of lime juice all over helps), especially if they’ve just come out of the fridge
- 1 tbsp vegetable oil
- 1 inch piece fresh ginger, peeled, finely chopped
- 2 garlic cloves, minced or finely chopped
- 1-2 red bird’s-eye chillies, finely chopped
- 75ml tomato ketchup
- 50ml Thai sweet chilli sauce
- 50ml hoisin sauce
- 1.5 tbsp fish sauce
- 50ml hot water
- 1/2 tbsp caster sugar
- 1 packet king prawns, cooked and peeled
- 600g fresh egg noodles, cooked according to packet instructions
- 2 tbsp chopped fresh coriander leaves
- 2 limes, juice one, quarter one to serve
- Heat the oil in a wok before adding the ginger, garlic and chillies and stir-frying them for 2-3 minutes.
- In a bowl, whisk together the tomato ketchup, chilli sauce, hoisin sauce and fish sauce. I find it helps a little to melt the sugar in the hot water separately before adding that to the bowl and whisking everything together.
- Add the sauce to the wok, stir well to incorporate the ginger, garlic and chillies, and then bring to the boil before reduding the heat and simmering for 3-4 minutes or until the sauce has thickened slightly.
- Add the prawns first and coat them in the sauce, and then add the noodles, coriander and lime juice, and stir/mix/shoogle until you’ve coated everything in the sauce.
- Decant into lunch containers, leave to cool, and then pop into the fridge until needed. Best eaten at room temp with some fresh lime quarters to squeeze over.