Singapore noodles

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


150 g (5 oz) dried rice vermicelli

oil, for cooking

250 g (8 oz) Chinese barbecued pork, cut into small pieces

250 g (8 oz) raw prawn meat, chopped

2 tablespoons madras curry powder

2 cloves garlic, crushed

1 onion, thinly sliced

100 g (3 ½ oz) shiitake mushrooms, thinly sliced

100 g (3 ½ oz) green beans, thinly sliced

1 tablespoon soy sauce

4 spring onions, thinly sliced


1. Put the vermicelli in a large bowl, cover with boiling water and soak for 5 minutes. Drain well and dry on a clean tea towel.

2. Heat the wok until very hot, add 1 tablespoon of the oil and swirl to coat. Stir-fry the pork and prawns in batches over high heat, then remove.

3. Reheat the wok, add 2 tablespoons of the oil and stir-fry the curry powder and garlic for 1–2 minutes, or until fragrant. Add the onion and mushrooms, and stir-fry for 2–3 minutes, or until the onion and mushrooms are soft.

4. Return the pork and prawns to the wok, add the beans and 2 teaspoons water, and toss gently. Add the drained noodles, soy sauce and spring onion. Toss well.