Singapore Noodles
Have you ever been to an Asian noodle bar and wondered how they make such great noodles in just two minutes? You can throw together Geoff’s recipe for Singapore Noodles in about the same time, as long as you follow his example and do all the preparation first.
Ingredients
125gm vermicelli noodles, bean or rice
1 packet bean shoots
1 teaspoon sugar
1/2 teaspoon white pepper
1 teaspoon turmeric powder
1/2 tablespoon Malaysian curry powder
1/2 teaspoon powdered chicken stock (optional)
1/2 green capsicum
1/2 red capsicum
1/2 large onion
fresh chilli, to taste
4 spring onions
1 Lop Chong sausage or 60gm Char sui pork
8 green prawns, peeled
2 eggs
2 tablespoons peanut oil
chilli paste, to taste (optional)
Method
1. Soak the noodles in cold water for about half an hour. The bean shoots should also be put in cold water until you are ready to use them.
2. Combine the sugar, white pepper, turmeric powder, Malaysian curry powder and if you’re using the chicken stock, add that too.
3. Thinly slice the green capsicum, red capsicum, onion and chilli. (Note: be conservative with the chilli if you’re using it for the first time.) Cut the spring onions into small strips. Slice the pork or sausage thinly.
4. Chop the prawns roughly and sear in hot oil in a hot wok, then put them aside.
5. Beat the eggs, pour into the wok and quickly fry into an Asian style omelette. Put aside.
6. Put the peanut oil in the wok and when it’s hot, add the spices. Stir them around quickly making sure they don’t burn. (Note: peanut oil doesn’t burn like some oils, so it’s the best one to use.)
7. Add the drained noodles, sausage, vegetables and drained bean sprouts, tossing continuously. Try and pull the noodles apart with a fork, dispersing the other ingredients through them.
8. When the vegetables have wilted down slightly, add the spring onions, prawns and egg, and the chilli paste if using. Stir through, then serve.