Singapore noodles are a popular dish sold on street stores throughout China and Singapore. The noodles vary according to taste from fresh, thin or thick rice noodles to fresh or dried Chinese egg noodles. Below I have used thin rice noodles (vermicelli) but any of the above noodles will do (obviously fresh rice or egg noodles want need to be soaked in boiling water).
Portions: 4-6 Portions
Preparation: 15 minutes
Cooking: 5-8 minutes
- 200g thin rice stick noodles (vermicelli)
- 1 tbsp dried shrimps (soaked in boiling water for 10 minutes and dried)
- 3 tbsp ground nut oil
- 3 garlic cloves, finely chopped
- 1 tbsp ginger, finely chopped
- 3 spring onions (white part only), finely chopped
- 24 raw prawns, peeled and deveined
- 1 tsp Chinese chilli sauce
- 2 tsp garam masala (paste or powder)
- 125ml vegetable or chicken stock
- 150g charsui pork (purchase from Chinese specialist), sliced and roughly chopped or Chinese sausage thinly sliced
- 2 tbsp water chestnuts (canned or fresh peeled ones), sliced
- 100g bean sprouts(rinsed)
- 1 tbsp shaohsing wine
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- thinly sliced omelet made with 2-3 eggs (see below)
- 3 spring onions (green part only), finely sliced
- 1 green and 1 red chilli, finely sliced, with or without seeds (according to taste)
- Noodles: Place the dried noodles in a bowl and cover with boiling water. Leave the noodles to soak for 10 minutes until tender, then drain.
- To Cook: Heat the oil in large wok over a high heat. When hot add the garam masala, garlic, ginger and spring onions and cook for 30 seconds. Stir in the prawns and chilli sauce and cook until the prawns are pink. Stir in the pork and cook for a further minute. Add all the remaining ingredients and toss so that they are well distributed. Leave the noodles to heat through for 3-5 minutes, tossing regularly so that the ingredients cook evenly.
- To Serve: Serve the noodles and scatter over the, shredded omelet, spring onion and chillies.