You may or may not have read my awesome review of the St Lucia Jazz Festival 2019, in which I make a brief mention of a really cool place to stay in St Lucia, a resort called BodyHoliday. I spent a glorious evening there at one of their fantastic restaurants and it’s somewhere I plan to go back to in the very near future (whenever that might be).
The name BodyHoliday really doesn’t do it justice as the mind gets just as much attention as the body (for more info visit their website here) It is the perfect place to expand your thinking about life beyond your holiday and to refocus your energies in a paradise setting. As lockdown continues I thought it would be nice to give you a taste of sunshine with this fab, healthy, immune-boosting recipe for Singapore Noodle Steam Fry by the BodyHoliday Executive Chef, Alan Wichert.
Ingredients
For the Singapore Noodles:
- 2 tbsp olive oil
- 2 nests of brown rice vermicelli noodles*
- 2 eggs, preferably organic and free-range
- 1 carrot, cut into matchsticks**
- 1 courgette, cut into matchsticks
- ½ red bell pepper, finely sliced
- ¼ head of broccoli, cut into bite size pieces
- 75g mangetout, finely sliced
- 2-3 sprigs of fresh coriander
- 1 small red onion, finely sliced
- 1 medium tomato, cut into eight pieces
- 1cm piece of ginger, peeled and chopped
- 1 clove of garlic, finely diced
- 1 lemon grass stalk, finely chopped
- 50g mango, shredded (optional)
- 1 tbsp sunflower seeds (optional)
- 1 spring onion, finely sliced
- 75ml cold water
- Pepper to season
For the sauce:
- ½ tsp paprika
- ¼ tsp turmeric
- ½ tsp curry powder (optional)
- ½ red chilli, deseeded and finely chopped
- Juice of one lemon
- ½ tbsp of manuka honey (optional)
- 1 tbsp olive oil
- 1 ½ tbsp of gluten free tamari sauce***
*Chef Alan uses brown rice vermicelli noodles, however, feel free to substitute with the noodles of your choice, such as soba noodles or egg noodles
**All vegetables can be adapted to taste/ what is available in the supermarkets
***Tamari sauce can be substituted for normal soy sauce, however the recipe will no longer be gluten-free
Method
- Begin by cooking your noodles as per the packet instructions. Once cooked, strain and leave to the side for later
- Meanwhile, make the omelette by whisking together the eggs with a splash of tamari sauce, a little pepper and, if desired, a little bit of chilli
- Heat up ½ tbsp of olive oil in a large non-stick frying pan over a high heat and add the egg mixture, moving it around so it coats the bottom of the pan. Leave the mixture on the heat for up to a minute to set, before folding it over on itself and removing from the pan
- In the same pan, heat up 1 tbsp of olive oil on a high heat and add vegetables, ginger, garlic, lemongrass, mango and pumpkin seeds. Add some water and steam-fry the vegetables for 1-2 minutes, constantly moving everything around to ensure the vegetables stay crunchy
- Top the mixture with the pre-cooked noodles, adding 25ml cold water to loosen up the mixture and ensure the vegetables are steamed through
- Add the spices, the lemon juice and manuka honey (if using) and stir everything together until all ingredients are incorporated
- Add a tbsp of tamari, before giving the mixture a final stir and removing from the heat
- Turn the steam-fry onto two plates, roughly chop the omelette into thin slices and place on top of the noodles. Scatter with spring onions and serve
You can also watch this nice video of Alan in action here…
To plan your next adventure in St Lucia, visit the BodyHoliday website here >