Ingredients

1. Chicken - 50 to 80 gms
2. Prawns (small, blanched) – handful
3. Oil – 2 tbsp
4. Garlic cloves (chopped) – 1 tsp
5. Ginger – 1 tsp
6. Black Pepper powder – 1/4 tsp
7. Sesame oil – 1 tsp
8. Curry powder – 1/4 tsp

Curry powder (roasted)

9. Aniseed (saunf) – 1 tsp
10. Cumin seeds – 1 tsp
11. Black pepper seeds – 1/2 tsp
12. Coriander seeds – 2 tsp
13. Cloves – 5 to 6
14. Green cardamom – 2
15. Cinnamon stick (1 inch) – 1

Vegetables

16. Oil – 1 to 1 1/2 tbsp
17. Cauliflower florets – 3
18. Carrot - 1
19. Capsicum (red and green) – 1/2
20. Red chilli (long) – 1
21. Cabbage (sliced) – handful
22. Bean sprouts – handful or more
23. Onion (sliced) – 1/2
24. Spring onion (white part) – 1
25. Mushrooms - 3
26. Curry powder – 1/2 tsp
27. Black Pepper powder – 1/4 to 1/2 tsp
28. Turmeric powder – 1/4 tsp
29. Sesame oil – 1/2 tsp

Other ingredients

30. Noodles – 50 to 60 gms
31. Oil – 1 tbsp
32. Sesame oil – 1/2 tsp
33. Garlic clove (chopped) – 1
34. Dark soya sauce – 2 to 3 tsp
35. Vinegar – 1 tsp
36. Oyster sauce – 1 1/2 tbsp
37. Salt as per taste
38. Sesame oil – 1/2 tsp
39. Curry powder – 1 tsp
40. Black Pepper powder – 1/4 to 1/2 tsp
41. Sugar – 1 tsp
42. Water – 1 1/3 cup
43. Chicken stock cube – 1/2

Method

Roasting and grinding curry powder

1. Roast all the spices on low flame, until smoke and aroma comes from them. Allow them to cool and grind to a fine powder.

Prepare Vegetables and noodles

2. Slice or shred the vegetables into similar shape. You can add any vegetable. Adjust the quantity as per your taste.
3. Take a vessel, place the noodles, pour boiled hot water on the noodles and keep it soaked for 12 to 15 mins.
4. Strain it in a strainer and rinse under cold water. Keep the noodles separated from each other.
5. Strain it again and toss with 1 tsp vegetable or sunflower oil. This will stop the noodles from sticking to each other. Keep it aside.

Procedure

6. Take a wide kadai (vessel) or wok, add 1 1/2 tbsp oil, sesame oil and when hot add all the vegetables like carrot, cauliflower, onion, spring onion (white part), cabbage, red chillies, mushroom and sauté for 2 mins on high flame. Add curry powder, turmeric powder and pepper powder. Sauté for 2 mins and mix well.
7. Add capsicum and sauté for 30sec, switch off, transfer in a plate.
8. Take the same kadai or wok, add oil and sesame oil . When hot, add chicken pieces and cook for 3 to 4 mins on high flame. Add all the spices like curry powder, ginger, garlic, pepper powder and  mix well. Cook on medium flame until the chicken is almost cooked.
9. Add small prawns (blanched), cook for further 2 mins. It will start to leave water. Switch off and transfer to a plate with its liquid.
10. Take the same kadai or wok, add 1 tbsp oil and sesame oil. When hot, add 1 tsp garlic, chopped spring onion (green part) and noodles. Stir for 1 to 2 mins.
11. Add chicken stock cube, pepper powder, 1/4 tsp curry powder. Mix all for 1 min and then add water. Allow it to boil for 2 mins.
12. Add all the sauces, sugar, salt and curry powder. Cook for 2 to 3 mins on medium flame.
13. Add cooked chicken and prawn. Simmer for 3 mins so that the noodles can absorb the liquid.
14. Add all the vegetables, mix well and cook for 2 to 3min on medium flame, stir well.
15. Check the seasoning and switch off.
16. Serve immediately the hot curried noodle soup or Singapore noodles.

Notes

1. I have added the ingredients and spices as per my taste. You can adjust them according to yours.
2. You can add or reduce the vegetables and meat as per your taste.
3. Always taste and see if it is to your taste so that you have the opportunity to adjust ingredients to your liking.
4. You can use any oil like peanut oil, vegetable oil or sunflower oil. I use sunflower oil often, so I have used it for this recipe as well.
5. Add the sauces again as per taste and brand as well. Sauces from different brands differ in taste, concentration and quality.