Fried noodles Singapore style

Fried noodles Singapore style

By
From
The Complete Asian Cookbook
Serves
8-10
Photographer
Alan Benson

This recipe can be prepared using fresh rice noodles (kway teow) or fresh yellow egg noodles (hokkien mee). You should prepare all the garnishes before cooking the noodles. Pork should be simply cooked, simmered in lightly salted water will do.

Ingredients

Quantity Ingredient
1kg fresh rice or hokkien mee noodles
125ml oil
6 garlic cloves, crushed
1 tablespoon tinned salted black beans, rinsed and mashed
or 1 tablespoon salted soy bean paste
500g pork, cooked and thinly sliced
500g raw small prawns, peeled and deveined
1 teaspoon salt, or to taste
3 celery sticks, finely chopped
230g fresh bean sprouts, trimmed

Garnishes

Quantity Ingredient
4 eggs
2 teaspoons oil
10 garlic cloves
8 spring onions, cut into 5 cm lengths
3-4 fresh red chillies, seeded and thinly sliced
3-4 fresh coriander sprigs, leaves and stalks chopped

Method

  1. To prepare the garnishes, beat the eggs and season with salt and freshly ground black pepper. Heat the oil in a frying pan over medium–low heat. Add the egg mixture, a little at a time, to make thin round omelettes. Do not fold, but turn them on to a plate as they are cooked. When cool, roll up and cut into thin strips.
  2. Finely chop or pound the garlic, rinse in cold water, squeeze dry with paper towel and fry over low heat until pale golden. Lift out with a wire skimmer. Drain and cool, then crumble into small pieces. Set aside.
  3. Prepare the noodles just before you are ready to serve. If using fresh rice noodles, cut them into 5 mm strips and pour boiling water over to soften and separate the layers. If using hokkien mee, rinse in hot water and drain.
  4. Heat the oil in a wok or large heavy-based frying pan over low heat. Add the garlic and cook until it just starts to change colour. Add the black beans and stir-fry for 30 seconds.
  5. Increase the heat to high, add the pork and cook for 1 minute, then add the prawns and continue to stir-fry for 2 minutes. Add the salt and 60 ml water, bring to the boil, and boil quickly for 1 minute, then add the celery and bean sprouts and toss for a further 1 minute. Add the noodles and keep tossing until all the ingredients are thoroughly mixed and the noodles heated through.
  6. Serve the noodles on a large flat platter and sprinkle over the prepared garnishes. Serve immediately.

Note

  • You can serve this noodle dish with rojak alongside. Rojak is a piquant salad that usually accompanies fried noodles.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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