Pork Quick Main Asian

Singapore noodles

Name: Singapore noodles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 225g thin fresh egg noodles; 25g dried Asian mushrooms; 100g Chinese barbecued pork; 2 tablespoons (40ml) light soy sauce; 2 tablespoons (40ml) Shaohsing rice wine; 2 tablespoons curry powder; 1 tablespoon brown sugar; 1 cup (250ml) coconut milk; 3/4 cup (185ml) chicken stock; 1 tablespoon (20ml) vegetable oil, plus extra for noodles; 3 garlic cloves, crushed; 1 tablespoon grated ginger; 2 small red chillies, seeded, cut into thin strips; 4 shallots, sliced on the diagonal; 100g cooked peeled prawns; 175g frozen peas; Fresh coriander leaves, to garnish

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Please the masses with an authentic version of everyone's favourite noodle dish - Singapore noodles.

225g thin fresh egg noodles
25g dried Asian mushrooms
100g Chinese barbecued pork
2 tablespoons (40ml) light soy sauce
2 tablespoons (40ml) Shaohsing rice wine
2 tablespoons curry powder
1 tablespoon brown sugar
1 cup (250ml) coconut milk
3/4 cup (185ml) chicken stock
1 tablespoon (20ml) vegetable oil, plus extra for noodles
3 garlic cloves, crushed
1 tablespoon grated ginger
2 small red chillies, seeded, cut into thin strips
4 shallots, sliced on the diagonal
100g cooked peeled prawns
175g frozen peas
Fresh coriander leaves, to garnish

Method

1.

Cook noodles following packet directions, drain and refresh. Toss in a little oil. Soak mushrooms for 10 minutes in 1/2 cup of boiling water. Drain and discard liquid. Slice mushrooms and pork.
2.

Combine the soy, rice wine, curry powder, sugar, coconut milk and stock in a bowl. Set aside. Heat oil in a wok over medium-high heat, add garlic, ginger, chilli and mushrooms and fry for 30 seconds.
3.

Add pork and shallots and cook for a further minute. Add noodles, prawns and peas and cook for 2 minutes. Add liquid ingredients and cook for 5 minutes until most of the liquid has been absorbed.
4.

Serve garnished with coriander.