Love and Cook

Singapore Noodles

This recipe is very versatile and you can use any combination of meats / prawns you like. I happened to have some cubed pancetta and ham, so I used those together with some raw prawns (not a fan of the cooked ones). To keep it vegetarian use firm tofu instead.

CourseMain Courses
CuisineOriental

Servings	Prep Time
4generously	15min

Cook Time

15min

Servings	Prep Time
4generously	15min

Cook Time

15min

Ingredients

Store cupboard ingredients

3tablespoons groundnut or vegetable oil
2tablespoons curry powder
largepinch chilli powder
2tablespoons shaoxing rice wineor sake or dry sherry
2tablespoons light soy sauceor Kikkoman Japanese soy sauce
1teaspoon sugar
dash of sesame oil
1/2teaspoon chicken stock concentrateor veggie stock concentrate

Fresh Ingredients

500g rice vermicelli noodlesfresh, or 250g dried
3 garlic clovesgrated
1teaspoon fresh ginger grated
1 green chilli chopped finely, optional
2 large shallotsor red onions, sliced thinly
2 eggs large, lightly beaten
4 spring onionssliced into 2-inch pieces
2teaspoons lime juiceplus lime wedges for serving
Handful fresh corianderchopped

Vegetables & protein (use any 3-4 veg and some protein from the list below) and protein

5-8 mushrooms sliced
1cup bean sprouts
1/4cup green peas
1 red pepperor yellow/green, seeded, and cut into matchsticks
1 medium carrotcut into matchsticks
200g prawnsor chicken, sliced pork, cooked roast pork, firm tofu, chopped bacon, etc.
10-12 green beanssliced diagonally & microwaved for 2 minutes

Instructions

First off deal with the noodles, if using dry ones. Place the dry noodles in large bowl and pour boiling water over the noodles and stir briefly. Soak noodles until flexible, but not too soft, about 3 minutes. Drain noodles and cut them into thirds, else they will be hard to stir fry.
In a small bowl, combine the soy sauce, sugar and stock concentrate. Separately, prepare the eggs by adding sesame oil and a dash of light soy sauce to them.
Heat 2½ tablespoons of oil in a large wok or large frying pan. On medium high heat, add the curry powder, and chilli powder, if using, stirring occasionally, until fragrant, about 1-2 minutes. Add garlic, ginger, and green chilli if using and cook, stirring constantly, until fragrant, about 15 seconds. Add shallots and fry until light golden. Pour in the shaoxing wine.
Add the veggies (excluding bean sprouts, if using) and cook on a high heat, stirring frequently, until vegetables are crisp-tender, about 2 minutes. High heat is important as you want the veggies to stay stir fry, not steam.
Add the meat in the order – bacon/raw pork, raw chicken, raw prawns, followed by any cooked meats. Continue to fry until the prawns are cooked through. Prawns take no more than a 1-2 minutes to cook, so move quickly to the next step to avoid overcooking them.
Add the noodles, stir and add the combined sauce ingredients from step 2. (If using dry noodles, you may find that they absorb more liquid, so add a tablespoon or two of water if they start sticking to the wok).
Stir and continue to cook until just cooked through, about 90 seconds longer. Push the noodles to the edges of the wok, and create a space in the middle to cook the eggs.
Add the remaining ½ tablespoon of oil to cleared section. Add the beaten eggs and using a rubber spatula (preferably), stir eggs gently until set but still wet, about 1 minute. Then mix the eggs in with the rest of noodles.
Add bean sprouts (if using), the spring onions and lime juice and toss together to combine. Serve with the lime wedges and chopped coriander.

Recipe Notes

Unlike vegetable stir fries, this recipe can be made about 1-2 hours in advance and gently reheated, in the wok, without losing flavour and crunch.

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