Make Singapore Noodles

Despite its name, Singapore noodles are an invention of American Chinese cuisine. Because of the curry and spiciness of this dish, it may have been mistaken for a Singapore dish.

Ingredients

  • 5.5 oz (150 grams) of rice noodles (soaked for at least 15 minutes in cold water)
  • 12 peeled shrimps
  • 5.5 oz (150 grams) of cubed pork
  • 1 fl oz (30 ml) of rice or white wine (can use sherry)
  • 2 tablespoons of soy sauce
  • 2 tablespoons of fish sauce
  • 1/2 tablespoon of brown sugar
  • 1 tablespoon of corn starch
  • 2 fl oz (60 ml) of vegetable oil
  • 1/2 onion (sliced)
  • a handful of bean sprouts
  • 1/2 red pepper (sliced)
  • 1 spring onion (sliced)
  • 2 minced garlic cloves
  • 2 whisked eggs
  • 1 1/2 tablespoons of curry powder
  • salt and pepper
  • coriander (for garnishing)

Steps

  1. Make a marinade. Place the pork and shrimp in a bowl together. Pour the wine, fish sauce, soy sauce, and corn starch into the bowl. Mix everything well together and place it on the side for 10 minutes.
  2. Oil and heat the wok. Carefully shake off as much marinate from the shrimp and pork possible. Place the pieces into the wok and cook them for about a minute or so.
  3. Add the marinate liquid when the pieces are cooked and stir mixture. Remove the shrimp/pork mixture from the wok and cool it off on a tray. Leave the wok on the heat for the vegetables.
  4. Refresh the wok with a little more oil. Add all the vegetables (onions, bean sprouts, red pepper, spring onions, and garlic) in the wok. Cook while stirring and then remove the vegetables from the heat. Place them on the side of the shrimp/pork mixture.
  5. Add a bit more oil to the wok. Stir the eggs and then add the noodles (without the water). Mix in the curry powder and sugar and then season with salt and pepper.
  6. Combine everything together. Re-add the shrimp/pork mixture and vegetables to the noodle/egg mixture. Make sure that everything is mixed together so that the flavors are combined and everything is heated & cooked well.
  7. Garnish the meal with the coriander and serve on individual plates.

Tips

  • This recipe serves 2 to 4 people.
  • This can be served as a whole meal instead of thinking about other foods or side dishes to serve it with.

Things You'll Need

  • wok
  • wooden spoon
  • tray
  • slotted spoon
  • tongs

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