Ingredients Jump to Instructions ↓

  1. Singapore Noodles

  2. 125gm vermicelli noodles, bean or rice

  3. 1 packet bean shoots

  4. 1 teaspoon sugar

  5. 1/2 teaspoon white pepper

  6. 1 teaspoon turmeric powder

  7. 1/2 tablespoon Malaysian curry powder

  8. 1/2 teaspoon powdered chicken stock

  9. 1/2 green capsicum

  10. 1/2 red capsicum

  11. 1/2 large onion

  12. fresh chilli, to taste

  13. 4 spring onions

  14. 1 Lop Chong sausage or 60gm Char sui pork

  15. 8 green prawns, peeled

  16. 2 eggs

  17. 2 tablespoons peanut oil

  18. chilli paste, to taste

  19. Soak the noodles in cold water for about half an hour. The bean

  20. shoots should also be put in cold water until you are ready to use

  21. them.

  22. Combine the sugar, white pepper, turmeric powder, Malaysian curry

  23. powder and if you're using the chicken stock, add that too.

  24. Thinly slice the green capsicum, red capsicum, onion and chilli.

  25. (Note: be conservative with the chilli if you're using it for the

  26. first time.) Cut the spring onions into small strips. Slice the

  27. pork or sausage thinly. Chop the prawns roughly and sear in hot

  28. oil in a hot wok, then put them aside. Beat the eggs, pour into the wok and quickly fry into an Asian style omelette. Put aside.

  29. Put the peanut oil in the wok and when it's hot, add the spices.

  30. Stir them around quickly making sure they don't burn. (Note: peanut

  31. oil doesn't burn like some oils, so it's the best one to use.)

  32. Add the drained noodles, sausage, vegetables and drained bean

  33. sprouts, tossing continuously. Try and pull the noodles apart with

  34. a fork, dispersing the other ingredients through them.

  35. When the vegetables have wilted down slightly, add the spring

  36. onions, prawns and egg, and the chilli paste if using. Stir through,

  37. then serve.


Send feedback