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Chinese
ChineseSingapore Noodles
Curried rice vermicelli stir-fried with prawns, pork and crunchy veg, shown three ways. The tiers climb from a quick frozen-prawn version to a wok-charred plate with char siu, fresh king prawns and a homemade curry blend.
Dairy-free
Contains alcohol
Better version
Fresh raw prawns and pork with a curry-and-shaoxing sauce and proper veg.
Per serving£4.25
Total cost£8.50
Time32 min
Ingredients for 2
- 150 g rice vermicelli noodles
- 150 g raw king prawns , peeled
- 120 g pork loin , thinly sliced
- 2 eggs , beaten
- 1 red pepper , thinly sliced
- 80 g beansprouts
- 2 tbsp groundnut oil
- salt and white pepper , to taste
- Sauce
- 2 tbsp Madras curry powder
- 1 tbsp Shaoxing rice wine
- 2 tbsp light soy sauce
- 1 tsp sesame oil
Method
- Soak the vermicelli for 4 minutes, drain, rinse cold and toss with a little of the curry powder so it stays separate.
- Get the wok smoking hot with half the oil, scramble the eggs and tip out.
- Stir-fry the pork until just cooked, add the prawns and pepper and cook until the prawns turn pink, then add the beansprouts.
- Splash in the Shaoxing, then add the noodles, remaining curry powder, soy and sesame oil and toss hard over high heat.
- Return the egg, check the seasoning and serve immediately while everything is still crisp.
Equipment
- wok
The three ways, side by side
Budget
Rice vermicelli with frozen prawns, curry powder and frozen mixed veg.
Better
Fresh raw prawns and pork with a curry-and-shaoxing sauce and proper veg.
Ultimate
Wok-charred noodles with char siu, fresh prawns and a homemade curry blend.
