Hot and Delicious Singapore Noodles Recipe

by Shirley M. Duran

Preparation time: 20 minutes
Total cooking time: 10 minutes
Serves: 4 to 6

Ingredients for Singapore noodles recipe:

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.) peeled raw prawns, cut into small pieces
2 tablespoons Madras curry powder
2 cloves garlic, crushed
100 g (3 1/2 oz.) shiitake mushrooms, thinly sliced
1 onion, thinly sliced
100 g (3 1/2 oz.) green beans, thinly sliced on the diagonal
1 tablespoon soy sauce
4 spring onions, thinly sliced on the diagonal

Directions for Singapore noodles recipe:

1. If you want to try the Singapore noodles recipe, keep in mind these guidelines. Start by placing the vermicelli in a large bowl, cover with boiling water and soak for about
5 minutes or so. Drain it well and spread out on a clean tea towel to dry.

2. Then heat the wok until very hot, after add 1 tablespoon of oil and swirl it around to coat the side. Then stir-fry the barbecued pork and the prawn pieces in batches over high heat and remove from the wok and set aside.

3. After that, reheat the wok, then add 2 tablespoons of the oil and stir-fry the curry powder and garlic for about 1-2 minutes or so. Add the mushrooms and onion and stir-fry over medium heat for about 2-3 minutes or so, or until the onion and mushrooms become a bit soft.

4. Then return the pork and the prawns to the wok, add the beans and 2 teaspoons water, and toss to combine. Add the drained noodles, the soy sauce and the spring onion. Toss well and serve immediately.

Nutritional Value for Singapore noodles recipe:

Protein 10 g;
Fat 7.5 g;
Carbohydrate 25 g;
Dietary Fibre 3 g;
Cholesterol 60mg;
Energy 905kJ (215cal)
Shirley M. Duran