This week, we have a friend from New Zealand staying ( via way of the UK and Belgium ) and I have to admit that she is a big fan of “Himself”. No criticism of Himself is allowed when she is around! So working on boosting his already high image, he declared he would make Dinner. Me? I was off to the golf course, whilst House guest was off to Cambridge. I gave Himself, three options:-Stuffed chicken breast, cooked Sous Vide ( he has become quiet a dab hand with the Sous Vide machine) , problem is, it is connected via my phone! Bang Bang Chicken, which I love and have not had it in years, used to be one of my favourites in Houston, in a restaurant strangely called Houston’s, and also in The Ivy in London. Or Singapore noodles! He chose the latter!Not sure if it really is a recipe from Singapore, Singapore is the Manhattan of the East. It’s cuisine is such a mixture, with influences from Malaysia, China, India, Indonesian and don’t forget the British. All of these have influenced Singaporean cuisine. And one cuisine, that is a complete mish mash of these is Nyonya cuisine which comes from the Peranakans who were the descendants of the early Chinese settlers, who married local Malays and combines,the various cuisines.The majority of Singapore’s Chinese population is Hokkien, and this a version of their all time favourite noodle dish, Singapore noodles with pork and prawns.

1. 2tsp sesame oil ( or olive oil)
2. 300grams pork mince
3. 1tsp Chinese five spice powder
4. 3 tsp curry powder
5. 200grams large prawns peeled and deveined
6. 200 grams carrots, finely sliced
7. 3-4 red chillies de seeded and chopped
8. 400 Grams egg noodles ( preferably ready cooked or straight to wok type.
9. 3-4 chopped Pak Choi ( spinach as Substitute )
10. 6 Spring onions sliced
11. 2 tbs soya sauce
12. 1/2 cup water or stock as needed