:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/pl2quq0_cUdVDNHwdnyA/e5e6405c881db9cec2859def512e9b.jpeg "How to make Traditional Singapore Noodles")
VIDEORECIPE How to make Traditional Singapore Noodles
One of the most popular stir fried noodles, made at home! Made with Chinese BBQ Pork (Char Siu), prawns/shrimp, egg and vegetables with a signature curry seasoning.
Ingredients
SAUCE
- 2 tablespoon soy sauce
- 2 tablespoon Chinese cooking wine
- 21⁄2 teaspoon curry powder hot or ordinary
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon white pepper (black also ok)
STIR FRY
- 4 g dried rice vermicelli noodles
- 2 tablespoon peanut oil(separated)
- 8 medium raw shrimp prawns(shelled and deveined)
- 2 eggs(beaten)
- 1⁄2 medium onion(thinly sliced yellow brown or white)
- 4 cloves garlic (minced)
- 1 teaspoon ginger(freshly grated)
- 1⁄2 g Chinese barbecue pork (Char Siu)
- 1 Cup red capsicum bell pepper
- 2 teaspoon thinly sliced hot green pepper adjust to taste (optional)
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Directions
Combine the Sauce ingredients in a small bowl and mix.
Place rice vermicelli noodles in a large bowl filled with boiled water and soak as per packet instructions. Drain and set aside.
Heat 1 tbsp of oil in a wok or heavy based fry pan over medium heat. Add the shrimp/prawns, cook until just cooked - about 2 1/2 to 3 minutes. Remove and set aside.
Add the egg and spread it out to make a thin omelette. Once set, use a spatula to roll it up, remove from the wok and slice (while still rolled up).
Return the wok to medium heat and add the remaining 1 tbsp of oil. Add the garlic, ginger and onion, cook for 2 minutes until onion is slightly softened.
Add capsicum and cook for 1 minute.
Add noodles and Sauce, give it a few tosses. Then add the egg, pork, shrimp/prawns, chillies (if using). Toss until the sauce coats all the noodles and everything is heated through - about 1 to 2 minutes.
Serve immediately.
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TASTElistHow to make Traditional Singapore Noodles
One of the most popular stir fried noodles, made at home! Made with Chinese BBQ Pork (Char Siu), prawns/shrimp, egg and vegetables with a signature curry seasoning.
Combine the Sauce ingredients in a small bowl and mix.
Place rice vermicelli noodles in a large bowl filled with boiled water and soak as per packet instructions. Drain and set aside.
Heat 1 tbsp of oil in a wok or heavy based fry pan over medium heat. Add the shrimp/prawns, cook until just cooked - about 2 1/2 to 3 minutes. Remove and set aside.
Add the egg and spread it out to make a thin omelette. Once set, use a spatula to roll it up, remove from the wok and slice (while still rolled up).
Return the wok to medium heat and add the remaining 1 tbsp of oil. Add the garlic, ginger and onion, cook for 2 minutes until onion is slightly softened.
Add capsicum and cook for 1 minute.
Add noodles and Sauce, give it a few tosses. Then add the egg, pork, shrimp/prawns, chillies (if using). Toss until the sauce coats all the noodles and everything is heated through - about 1 to 2 minutes.
Serve immediately.
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