Singapore Noodles
This flavorful noodle dish is a wonderful blend of textures and tastes that will tantalize your taste buds. With a mix of tender rice noodles, succulent prawns, savory pork, and a medley of vegetables and spices, every bite is a delightful adventure. Give yourself a treat with this vibrant and aromatic noodle stir-fry!
— Constant Cookbook
Ingredients
- 225g/8oz thin rice noodles
- 50g/1¾oz Chinese black mushrooms
- 175g/6oz frozen small sweet peas
- 4 medium free range eggs
- 1 tbsp sesame oil
- 3 tbsp groundnut oil (or peanut oil
- 1 tsp salt
- ½ tsp freshly ground white pepper
- 1½ tbsp finely chopped garlic
- 1 tsp finely chopped fresh ginger
- 6 fresh red or green chillies
- 6 fresh or tinned water chestnuts
- 100g/3½oz Chinese barbecue pork
- 3 spring onions
- 100g/3½oz small cooked prawns
- leaves, to garnish fresh coriander
- 2 tbsp light soy sauce
- 3 tbsp Indian Madras curry paste
- 2 tbsp Shaoxing rice wine or dry sherry
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 250ml/9fl oz tinned coconut milk
- 175ml/6fl oz chicken stock
Instructions
- Soak the rice noodles in a bowl of warm water for 25 minutes. Drain and set aside.
- Soak the mushrooms in warm water for 20 minutes. Drain and squeeze out the excess liquid. Remove and discard the stems and finely shred the caps into thin strips.
- Beat the eggs with sesame oil, salt and pepper. Set aside.
- Mix together all the sauce ingredients in a bowl and set aside.
- Heat a wok or large frying-pan over high heat until hot. Add the groundnut oil, and when very hot and smoking, add the garlic, ginger and chillies and stir-fry for 30 seconds. Add the water chestnuts, mushrooms, pork and spring onions and stir-fry for 1 minute. Add the rice noodles, prawns and peas, and stir-fry for 2 minutes.
- Add the sauce and cook over high heat for another 5 minutes or until most of the liquid has evaporated. Pour the egg mixture over the noodles. Stir-fry constantly until the egg has set.
- Turn onto a large platter, garnish with coriander leaves and serve.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 4-6
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