Made to satisfy our daughter’s constant craving for noodles … and much bettter than the packets she tries to make us buy. We recommend you prep everything before you start cooking.
Wine Suggestion: we think dry Pinot Gris is great with loads Asian foods and this is no different. From Nelson in NZ, Neudorf’s Tiritiri Pinot Gris is a charmer. Great fruit and lovely texture with gentle spices mean this combination is a winner.
Singapore Noodles – serves 4
- 200g fine egg noodles or rice noodles
- 2 tbsp veg oil
- 1 onion, sliced into thin wedges
- 1 carrot, cut into fine matchsticks (use a mandonline if you have one)
- 1 red pepper, thinly sliced
- 2 cloves of garlic, finely chopped
- 10g fresh root ginger, finely chopped
- 200g pork fillet, finely sliced
- 225g tin bamboo shoots, drained
- 100g frozen peas, defrosted
- 1 tsp Chinese 5-spice powder
- 2 tsp mild curry powder
- 2 tbsl light soy sauce
- 1 tbsp rice wine
- 1 tbsp rice wine vinegar
- 140g cooked shelled prawns
To garnish:
- 1 tsp sesame oil
- 2 scallions, finely shredded
- 1 green or red chilli, finely sliced
- chopped fresh coriander
- soy sauce, to serve
Cover the noodles with freshly boiled water and leave to stand for a minute, then drain and set aside.
Heat the oil in a large work. Add the onion, carrot and red pepper and stir-fry over a high heat until they’re starting to brown. Add the garlic, ginger and pork and continue to stir-fry until the pork is coloured on all sides. Tip in the bamboo shoots, peas, spices, soy sauce, rice wine and rice wine vinegar, then add the noodles and stir to combine (chopsticks are good for separating the noodles). Leave to cook for a couple of minutes until hot, then stir in the prawns and allow to heat through. Serve with the sesame oil, scallions, chilli and coriander over the top. We like ours with extra soy sauce.
(Original recipe from The Hairy Bikers’ One Pot Wonders by Si King & Dave Myers, Seven Dials, 2019.)