I've made these Singapore Noodles tons of times but it's never occurred to me to blog them until now which is a terrible shame because they are very easy to make and extremely tasty. The recipe is one I saw in BBC Good Food a few years back and whilst I've tried other recipes for Singapore Noodles I tend to always go back to this one.
I like this dish because when I'm short on inspiration or time it's a good one to turn to. The prep can take a little time but most of the ingredients are things I would normally have in my store-cupboard or fridge which means I only have to go out and pick up a few items.
The recipe includes pork fillet. I love pork but I have to admit that depending on how frugal I am being I don't always add it. Certainly the dish pictured above doesn't include it. I enjoy it with the pork fillet but I will say, I don't miss it when it's not there so if you want to make this dish a bit cheaper, just leave it out!
I have adapted the recipe a little, and the amounts listed would be enough for 4 people.
250g rice vermicelli noodles
150g pork fillets, cut into strips
150g cooked and peeled king prawns
3 garlic cloves, crushed
2cm piece of fresh ginger, grated
1 onion, cut into thin half moons
1 red pepper, deseeded and sliced
2 tsp curry powder
1 tsp turmeric
300g bean sprouts
4 tbsp soy sauce
1 bunch fresh chives, chopped
4 eggs, beaten
2 red chillies, deseeded and finely chopped
2 limes, quartered
For the noodles, follow the pack instructions with regard to soaking and then drain.
Heat a little oil in a wok and fry the pork until it is brown and cooked through. Tip onto a plate and put to one side.
Rinse out the wok and add a little more oil. Fry the garlic and ginger until it is light brown. Add the prawns, onion and pepper and cook until the vegetables just begin to soften. Add the spices and cook for a further minute. Throw in the bean sprouts, noodles and 2 tbsp of water and toss everything together well.
Add the soy sauce to the wok along with the chopped chives and some seasoning. Stir for around a minute. Push the noodles to one side of the wok and drop in the eggs. Cook, stirring for 1 minute then stir the egg through the noodles.
Toss the pork through the noodles and tip onto a plate or separate bowls. Serve with the sliced chillies on top and quarters of lime to squeeze over.