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Singapore noodles
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Prep Time:
20 minutes
20 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
30 minutes
30 minutes
Create a mouthwatering Singapore noodle stir-fry using BBQ pork and prawns, ready in just 30 minutes.
Ingredients:
- 225g thin fresh egg noodles
- 25g dried Asian mushrooms
- 100g Chinese barbecued pork (see Notes)
- 40ml (2 tbsp) light soy sauce
- 40ml (2 tbsp) Shaohsing rice wine (see Notes)
- 20.00 gm curry powder
- 16.00 gm brown sugar
- 250ml (1 cup) coconut milk
- 185ml (3/4 cup) chicken style liquid stock
- 20ml (1 tbsp) vegetable oil, plus extra for noodles
- 3 garlic cloves, crushed
- 20.00 ml grated ginger
- 2 small red chillies, seeded, cut into thin strips
- 4 shallots, sliced on the diagonal
- 100g cooked peeled prawns
- 175g frozen peas
- Fresh coriander leaves, to garnish
Instructions:
- Prepare noodles according to package instructions, then drain and refresh. Toss with a splash of oil. Soak mushrooms in 1/2 cup of boiling water for 10 minutes. Drain and slice mushrooms and pork.
- In a bowl, mix soy sauce, rice wine, curry powder, sugar, coconut milk, and stock, and set it aside. Heat oil in a wok over medium-high heat, then add garlic, ginger, chili, and mushrooms, and stir-fry for 30 seconds.
- Sear pork and shallots briefly. Toss in noodles, prawns, and peas, cook for 2 minutes. Pour in liquid ingredients, simmer for 5 minutes until absorbed.
- Garnish with fresh coriander before serving.