Name: Mum’s Singapore noodles with prawns
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 250g pork fillet, thinly sliced; 250g rice vermicelli noodles; 6 large dried shiitake mushrooms; 1/2 cup peanut oil; 1 brown onion, thinly sliced; 3 cloves garlic, finely chopped; Sea-salt flakes and ground white pepper, to season; 1 large carrot, julienned; 12 green prawns, shelled and deveined, leaving tails intact; 1 bunch garlic chives, cut into 4cm lengths; 200g bean sprouts, rinsed; Sliced medium red chilli, lemon juice and extra soy sauce, to serve; Marinade; 1 Tbsp oyster sauce; 2 Tbsp soy sauce; 1 tsp sesame oil; 1 tsp ground white pepper; 1 tsp sugar; 1 tsp cornflour; Egg pancakes; 5 eggs

Recreate this classic dish yourself with Clarissa’s guidance. Add marinated pork filet, shitake mushrooms and eggs to your Singapore noodles with prawns for the perfect umami combination.

Ingredients

250g pork fillet, thinly sliced

250g rice vermicelli noodles

6 large dried shiitake mushrooms

1/2 cup peanut oil

1 brown onion, thinly sliced

3 cloves garlic, finely chopped

Sea-salt flakes and ground white pepper, to season

1 large carrot, julienned

12 green prawns, shelled and deveined, leaving tails intact

1 bunch garlic chives, cut into 4cm lengths

200g bean sprouts, rinsed

Sliced medium red chilli, lemon juice and extra soy sauce, to serve

Marinade

1 Tbsp oyster sauce

2 Tbsp soy sauce

1 tsp sesame oil

1 tsp ground white pepper

1 tsp sugar

1 tsp cornflour

Egg pancakes

5 eggs

Method

Step 1

For the marinade, combine ingredients in a medium bowl. Add pork and toss to coat. Set aside.

Step 2

Place noodles in a large bowl and cover with cold water. Soak for 30 minutes, until softened. Drain. Using scissors, cut the noodles a couple of times to make shorter lengths.

Step 3

Place mushrooms in a small bowl and cover with hot water. Soak 20–30 minutes, until hydrated. Reserve liquid. Discard stems (see Cook’s Tip) and finely slice mushrooms.

Step 4

To make the egg pancakes, whisk eggs in a bowl. Season. Heat a non-stick frying pan on low heat. Add a very small amount of oil (it does not need to cover the base of the pan). Using a ladle, pour a third of the egg mixture into the pan, swirling to coat the base. Use the oil and remaining egg mixture to make two more pancakes. Roll up pancakes and slice in thin strips.

Step 5

Heat remaining oil in a large wok on high heat until slightly smoking. Add onion. Stir-fry until slightly golden. Add garlic and pork mixture and stir-fry for 2 minutes. Season.

Step 6

Add carrot, mushrooms and prawns. Stir-fry 2 minutes. Add the reserved mushroom liquid and noodles. Toss gently until hot. Add extra waterif needed. Stir through chives and bean sprouts. Remove from heat. Check seasoning.

Step 7

Transfer noodles to a plate and top with sliced egg pancake. Serve with chilli, lemon juice and soy sauce.

Cook’s tip

If you soak the dried mushrooms for 24 hours, you can also use the stems.

singapore noodles in black bowl with slice of lemon the side — (Photography: Tim Roberts, Styling: Michele Cranston)

Clarissa Feildel Chef

As an accomplished cook, author and television presenter Clarissa Feildel has always had food at the heart of everything she does. Clarissa’s Nyonya/Chinese and Sri Lankan background has given her a melting pot of dishes in her repertoire, which she uses every day when feeding her family.

Ingredients

Method

Cook’s tip

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