Singapore noodles

Singapore noodles. Caroline Velik CURRY recipes for Epicure. Photographed by Marina Oliphant. Food preparation and ...
Singapore noodles. Caroline Velik CURRY recipes for Epicure. Photographed by Marina Oliphant. Food preparation and styling by Caroline Velik, red bowls from Essential Ingredient, background material from Minimax, MUST CREDIT. Photo: Marina Oliphant
Difficulty
Easy
Dietary
Wheat-free

Pick up Chinese barbecue pork from your local takeaway to create an authentic dish.

Ingredients

½ a packet of thin rice stick noodles (rice vermicelli)

500g Chinese barbecued pork

¼ cup chicken stock

2 tbsp soy sauce

1 tsp brown sugar

2 tbsp peanut oil

1½-2 tbsp curry powder

2 cloves garlic, minced

2 tsp minced ginger

1 onion, peeled and sliced

1 red capsicum, deseeded and finely sliced

¼ Chinese cabbage, shredded

1 cup mung bean sprouts

salt and pepper, to taste

2 eggs

coriander for garnish

 

Method

Place noodles in a large, heatproof bowl. Pour over boiling water to cover and soak for 5 minutes, gently stirring to break up any clumps. Drain the noodles in a colander and rinse.

Cut the barbecued pork into thin slices.

In a small bowl, mix the chicken stock, soy sauce and brown sugar. Set aside.

Heat a large wok over high heat. Add the oil and when it is hot, add the curry powder, garlic and ginger. Stir-fry briefly until fragrant. Add the onion and capsicum and stir-fry for 1-2 minutes until it begins to soften, then add the cabbage and stir-fry for about 2 minutes.

Stir in the bean sprouts, cook briefly, and then add the pork and the noodles. Add the sauce, tossing the ingredients carefully to mix. If too dry, add a bit more chicken stock or water as needed.

Add salt and black pepper to taste, and more curry powder, soy sauce or sugar if desired.

Make a simple omelet by whisking the eggs with 2 tablespoons of water and cooking in a small non-stick pan. When cooked, remove from pan and roll up. Slice thinly and scatter over the noodles. Garnish with coriander and serve.

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