Singapore Noodles

By drinkfairy

Ingredients

• Sauce
• 5 5 1) tsp soy sauce (Note 1)
• 2 2 2) tbsp Chinese cooking wine (Note 2)
• 2 1/2 2 1/2 3) tsp curry powder (hot or ordinary, Note 3)
• 1/2 1/2 1/2 tsp sugar
• 1/2 1/2 1/2 tsp white pepper (black also ok)
• Stir fry
• 2 1/2 2 1/2 75g 4) / 75g dried rice vermicelli noodles (Note 4)
• 2 2 2 tbsp peanut oil , separated
• 8-10 8-10 8-10 medium raw shrimp / prawns , shelled and deveined
• 2 2 2 eggs , beaten
• 1/2 1/2 1/2 medium onion , thinly sliced (yellow, brown or white)
• 4 4 4 garlic cloves , minced
• 1 1 1 tsp ginger , freshly grated
• 1/2 1/2 250g 5) / 250g Chinese barbecue pork (Char Siu), thinly sliced (Note 5)
• 1 1 1 cup red capsicum / bell pepper
• 2 2 to tsp thinly sliced hot green pepper (adjust to taste, optional)

Details

Servings 1
Adapted from recipetineats.com

Preparation

Step 1

Instructions

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.