Singapore Noodles
Rice noodles stir fried with vegetables, prawns, pork, eggs, then flavoured with a curry powder deliver an explosion of flavours in this recipe for Singapore noodles.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 tbsp Chinese cooking wine (or dry sherry)
- 4 tbsp dark soy sauce
- 4 tsp hot curry powder
- 1 tsp white pepper or black pepper
- 1 tsp salt
- 1 tsp honey or sugar
- 300g/10oz thin rice noodles vermicelli
- 2 tbsp vegetable oil
- 250g/1/2 lbs thinly sliced cured pork belly or pork loin steaks (or use thickly sliced bacon)
- 250g/1/2 lb shrimp/prawns
- 2-3 eggs
- 1/2 onion or 1 shallot
- 3 cloves garlic
- 1 tbsp ginger (grated)
- 1 red pepper or green pepper
- 100g/1 cup bean sprouts
- 1 tsp sesame oil (optional)
- green onions and cilantro for garnish
Instructions
- 1
In a small bowl mix the Shaoxing wine, soy sauce, curry powder, white pepper, salt and honey, set aside. Soak the noodles in a boiling water according to package directions.
- 2
In a wok or a large frying pan heat the oil, then cook the sliced pork loin steak seasoned with salt or pork belly, then add the shrimp and cook for 1-2 minutes on each side. Remove to a plate and set aside.
- 3
Add the eggs and scramble them in large pieces. Remove to a plate and set aside.
- 4
To the same pan, add the sliced onion and cook for 2-3 minutes, then add the garlic and ginger, cook for 30 seconds longer while stirring. Then add the sliced red pepper and bean sprouts, stir fry for 5 minutes.
- 5
Bring the drained noodles into the pan and pour the sauce all over, toss to combine. Finally, bring back the pork, shrimp and eggs, and gently mix everything together, taste and add salt if needed. Garnish with green onions and cilantro.