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Singapore noodles

A classic stir-fry jam-packed with flavour. - by Karen Martini
  • 05 Nov 2021
Singapore noodles
Prep: 30 Minutes - Cook: 10 Minutes - Easy - Serves 2
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The fragrant herbs and spices in this noodle dish are what will keep you coming back to make this over and over again.

Ingredients

• 150g rice vermicelli

• 100g green beans, sliced

• 3 Tbsp light soy sauce

• 3 Tbsp rice wine or dry sherry

• 1 Tbsp curry powder (preferably Malaysian)

• 2 tsp caster sugar

• 2 large cloves garlic,  peeled, crushed

• 2 Tbsp finely grated ginger

• 1 green chilli, deseeded, finely chopped

• 3 green shallots, finely sliced

• ½ red capsicum, thinly sliced

• ¼ wombok cabbage, finely shredded

• 4 shiitake mushrooms, sliced

• 6 water chestnuts, sliced

• ¹⁄³ cups peas

• 100g char siu pork, thinly sliced (or use shredded cooked chicken or duck)

• 4 cooked prawns, peeled, deveined, tails on, chopped thinly on a diagonal

• 1 egg

• Pinch of salt

• 2 Tbsp peanut or vegetable oil

• Coriander sprigs, to garnish

NOTE: Allow 30 minutes standing time

Method

  1. Put vermicelli in a medium bowl. Cover with boiling water and stand for 30-45 seconds or until just softened. Drain into a fine sieve over a bowl. Stand in sieve to drain well for 30 minutes, tossing occasionally so vermicelli do not stick together.

  2. Cook beans in a saucepan of boiling salted water for 1 minute or until just tender. Drain well.

  3. Combine soy, rice wine, 1¼ tsp of the curry powder and sugar in a large bowl. Add vermicelli and toss gently to coat well. In a small bowl, combine garlic, ginger, chilli, shallot and remaining curry powder.

  4. Combine beans, capsicum, cabbage, mushrooms, water chestnuts and peas in a bowl. Combine pork and prawns in a bowl. Whisk together egg and salt in a small jug.

  5. Heat oil in a large wok over a medium-high heat until oil smokes. Add garlic mixture and stir-fry for 30 seconds or until fragrant. Add vegies and toss for 2 minutes. Push to side and add egg to wok. Cook for  1 minute or until egg begins to set. Gently scramble egg through vegies. Add pork and prawns, then toss until combined. Add vermicelli and toss all ingredients for 1-2 minutes or until well combined and heated through. Transfer to serving bowls and top with coriander. Serve.

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Karen Martini
Karen Martini
Melbourne chef, restaurateur and food writer Karen Martini has been cooking professionally for more than 20 years. A passionate ambassador for Ovarian Cancer Research, Karen aims to build the awareness of the silent killer that is often misdiagnosed.

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