Singapore noodles

Singapore noodles

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
150g vermicelli rice noodles
3 tablespoons vegetable oil
3 garlic cloves
2 cm piece fresh root ginger
1 small onion
1 red pepper
2 spring onions
1 red chilli
1/4 bunch coriander
2 eggs
1 teaspoon curry powder
1-2 tablespoons soy sauce
1/2-1 tablespoon oyster sauce
1-2 tablespoons mirin, (rice wine)
100g bean sprouts

Method

  1. Soak the noodles according to the packet instructions. Drain and toss with 2 teaspoons of the oil to prevent them from sticking together; set aside.
  2. Peel and finely slice the garlic and peel and grate the ginger. Halve, peel and cut the onion into thin wedges. Halve the red pepper, remove the core, then cut into thin slices. Thinly slice the spring onions on the diagonal, including most of the green part. Halve, deseed and finely dice or slice the chilli, and pick off the coriander leaves. Beat the eggs well in a bowl to break them up and set aside.
  3. Heat a wok over a medium heat, add 2 tablespoons oil and fry the garlic and ginger until lightly golden. Add the onion and red pepper and cook for 1–2 minutes until just beginning to soften, then add the curry powder and cook for 1 minute.
  4. Add the noodles to the wok and reheat briefly, then add the soy sauce, oyster sauce and mirin, to taste.
  5. Draw the noodles to the side. Add the remaining 1 teaspoon oil to the empty area of the wok and then pour in the beaten eggs. Swirl the pan gently to allow the egg to start setting in a thin layer, then stir the egg into the noodles. Stir in the bean sprouts, chilli and coriander and serve immediately.

Variations

  • Rice noodles with prawns: Before frying the garlic and ginger in step 3, stir-fry 12 prepared prawns until cooked, then remove and set aside. Proceed as above; you may need to add another 1 tablespoon oil. Return the prawns to the wok with the noodles in step 4.

    Rice noodles with chicken: Slice 1–2 skinless chicken breast fillets into thin strips on the diagonal. Before frying the garlic and ginger in step 3, stir-fry the chicken until cooked, then remove and set aside. Proceed as for the main recipe; you may need to add another 1 tablespoon oil. Return the chicken to the wok with the noodles in step 4.

    Rice noodles with char siu pork: Add 250–300 g thinly sliced char siu pork with the noodles to reheat in step 4.
Tags:
Leiths School of food and wine
cookery course
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