RECIPES

SINGAPORE NOODLES

Singapore noodles, contrary to how they sound, actually originate from China and are most often found on Chinese take-out menus around the globe.

This recipe is very easy to make, so get to work!
Singapore Noodles-likeachinese

INGREDIENTS:

  • 200g (7 oz) dried rice vermicelli noodles
  • 4 tbsp vegetable oil
  • 4 eggs, lightly whisked
  • 4 garlic cloves, finely chopped
  • 1 onion, finely diced
  • 1 red capsicum (bell pepper), deseeded and cut into bite-sized pieces
  • 50g (1.7 oz) sugar snap peas, trimmed and sliced
  • 300g (10.5 oz) peeled and deveined prawns/shrimp
  • 2 tbsp Chinese Shaoxing cooking wine (optional)
  • ¼ cup soy sauce
  • 2 tsp mild curry powder
  • 1 tsp sugar
Singapore Noodles-lickeachinese

Quick Chinese BBQ Pork:

  • 300g (10.5 oz) pork belly, skinless, cut into 2 thick slices
  • 2 tbsp char siu sauce*
  • 1 tbsp soy sauce
Singapore Noodles-likeachinese

Directions:

  1. Preheat the oven to 200 °C/390 °F.
  2. For the quick Chinese BBQ Pork, In a large bowl, combine the pork, char siu sauce and soy sauce. Place the pork onto a roasting tray lined with baking paper. Roast in the oven for 20 minutes (flipping the pork over halfway) or until cooked through and just starting to char at the edges. Rest for 5 minutes before cutting into thick slices.
  3. In the meantime, soak the noodles in hot water for 2-3 minutes or until just tender. Don’t overcook these, or they will turn to mush when you stir-fry them! Drain and set aside for later.
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  5. Heat half the vegetable oil in a large frying pan or wok over medium heat. Pour in the eggs and use a spatula to spread the egg out as they cook. When the omelette is almost set, flip it over and cook for a further minute or until completely set. Transfer to a chopping board and cut into chunks. Set aside for later.
  6. Heat the remaining vegetable oil in a large wok or frying pan. Add the garlic and onion and stir-fry for a minute. Add the capsicum and sugar snap peas and stir-fry for another minute. Add the prawns and stir-fry until almost cooked. Pour in the Shaoxing wine and let it bubble for half a minute. Then add the softened noodles, pork, egg, soy sauce, curry powder and sugar. Stir-fry for another 1-2 minutes or until everything is well combined and the noodles have soaked up the sauce. Serve warm.
Singapore Noodles-likeachinese

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