AsianMain CourseDairy-Free

Singapore Noodles

Prep
15 minutes
Cook
10 minutes
Total
25 minutes
Serves
2
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Ingredients

Units
  • 2 tbsp soy sauce
  • 2 tbsp Chinese cooking wine
  • 2 1/2 tsp curry powder
  • 1/2 tsp sugar
  • 1/2 tsp white pepper
  • 0.5 cups dried rice vermicelli noodles
  • 2 tbsp peanut oil, separated
  • 8-10 medium raw shrimp, shelled and deveined
  • 2 eggs, beaten
  • 1/2 medium onion, thinly sliced
  • 4 garlic cloves, minced
  • 1 tsp ginger, freshly grated
  • 1/2 lb Chinese barbecue pork (Char Siu), thinly sliced
  • 1 cup red bell pepper, sliced
  • 2 tsp thinly sliced hot green pepper (optional)

Instructions

  1. 1

    Combine the sauce ingredients (soy sauce, Chinese cooking wine, curry powder, sugar, and white pepper) in a small bowl and mix.

  2. 2

    Place rice vermicelli noodles in a large bowl filled with boiled water and soak as per packet instructions. Drain and set aside.

  3. 3

    Heat 1 tbsp of oil in a wok or heavy-based fry pan over medium heat. Add the shrimp and cook until just cooked, about 2 1/2 to 3 minutes. Remove and set aside.

  4. 4

    Add the beaten egg and spread it out to make a thin omelette. Once set, use a spatula to roll it up, remove from the wok and slice while still rolled up.

  5. 5

    Return the wok to medium heat and add the remaining 1 tbsp of oil. Add the garlic, ginger, and onion, cook for 2 minutes until onion is slightly softened.

  6. 6

    Add bell pepper and cook for 1 minute.

  7. 7

    Add noodles and sauce, give it a few tosses. Then add the egg, pork, shrimp, and chilies (if using). Toss until the sauce coats all the noodles and everything is heated through, about 1 to 2 minutes.