Singapore noodles

Singapore noodles

By
From
Chinese Unchopped
Serves
2
Prep
20 mins
Cooking time
5 mins
Photographer
Martin Poole

This dish may not actually be Singaporean in origin, seemingly drawing on influences and crossovers in cuisine from various regions throughout Asia – it’s actually the noodles or ‘Singapore vermicelli’ that give it its name. Singapore noodles are supposed to be dry, yet packed full of flavour. To get this right, follow the directions closely and remember to keep your wok smoking-hot at all times – NEVER, EVER lose your sizzle!

Ingredients

Quantity Ingredient
100g dried singapore vermicelli noodles
1/2 onion
1/2 red pepper
1 spring onion
6 large raw tiger or king prawns, peeled and deveined, (see note)
1 egg
a handful bean sprouts, washed
1 tablespoon vegetable oil

The spices

Quantity Ingredient
1 teaspoon madras curry powder
1-2 pinches chilli powder, (depending on how spicy you like it)
1 fresh bird’s-eye chilli, finely chopped
1 tablespoon water

The sauce

Quantity Ingredient
1/4 teaspoon salt
1 tablespoon light soy sauce
1/2 teaspoon dark soy sauce
1 teaspoon sesame oil

Method

  1. Soak the vermicelli noodles in hot water for 3 minutes until they have separated. Drain them and leave to dry on a clean tea towel for 10 minutes.
  2. Finely slice the onion, red pepper and spring onion. Put the prawns in a small bowl or ramekin. Mix the spice and sauce ingredients together in separate ramekins or bowls.
  3. BUILD YOUR WOK CLOCK: place your egg at 12 o’clock, then arrange the onion, pepper, prawns, bean sprouts, noodles, spice and sauce bowls and lastly your spring onion clockwise around your plate.
  4. Heat the vegetable oil in a wok over a high heat until smoking, then crack the egg into the wok. Carefully fold over the white of the egg with a spatula so as not to burn it, trying not to break the yolk as you go. Once the egg is halfway cooked and the white is fully opaque, break the yolk and cut into the white with your spatula, creating pieces.
  5. Now push the egg to one side of the wok to allow space for your veg and heat until smoking-hot (you may remove the egg from the pan if you feel more comfortable or have a small wok and need the space).
  6. Once smoking-hot, add the onions and peppers and stir-fry for 1 minute, then add the prawns and stir-fry for a further 30–60 seconds until they are lightly browned.
  7. Add the bean sprouts to the wok and stir-fry for another 20–30 seconds, then add the noodles and stir-fry for 1 minute before stirring in the spice mix and pouring over the sauce. Continue to cook, stirring, until the ingredients are thoroughly combined and the noodles have dried out a little and are just starting to stick to the bottom of the wok. Serve in a large bowl and scatter over the spring onion to finish.

Note

  • To devein a prawn, use a small, sharp knife to make a slit along the middle of the back to expose the dark vein, then pull it out. Alternatively insert a toothpick roughly three-quarters of the way up the back of the prawn and pull the vein up and out of the prawn.

Tip:

  • If you feel the wok is looking a little dry between the addition of ingredients, push everything to one side with a spatula and add an extra ½ tablespoon of oil to the wok. Let the oil heat until smoking before adding the next ingredient. Note – you should never need more than 2 tablespoons of oil for one stir-fry.
Tags:
Chinese
School of Wok
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