Singapore Noodles Recipe The cuisine of Singapore is probably most similar to Malaysian food because the two countries have deep historic ties. A lot of dishes are shared between the two nations, although preparation methods differ a bit.
Ingredients:
150 g (5 oz) dried rice vermicello
oil, for cooking
250 f (8 oz) Chinese barbecued pork, cut into small pieces
250 g (8 oz) peeled raw prawns (shrimp), cut into small pieces
2 tablespoons Madras curry powde
2 cloves garlic, crushed
100 g (3 1/2 oz) chiitake mushrooms, thinly sliced
1 onions, thinly sliced
100 g (3 1/2 oz) green beans thinly sliced on the diagonal
1 tablespoon soy sauce
4 spring onions, thinly sliced on the diagonal
Method:
Place the vermicelli in large bowl, cover with boiling water and soak for 5 minutes.
Drain well and spread out on a clean tea towel to dry.
Heat the wok until very hot, add 1 tablespoon of the oil and swirl it around to coat the side. Stir-fry the barbecued pork and the prawn pieces in batches over high heat. Remove from the wok and set aside.
Reheat the wok, add 2 tablespoons of the oil and stir-fry the curry powder and garlic for 1-2 minutes, or until fragrant.
Add the mushrooms and onion and stir-fry over medium heat for 2-3 minutes, or until the onion and mushrooms are soft.
Return the pork and prawn to the wok, add the beans and 2 teaspoons water, and toss to combine. Add the drained noodles, soy sauce and spring onion.
Toss well and serve.
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| Singapore Noodles Recipe |
