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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
Ultimate version
Wok-charred noodles with char siu, fresh prawns and a homemade curry blend.
Per serving£7.50
Total cost£15.00
Time42 min
Ingredients for 2
- 150 g fine rice vermicelli
- 180 g raw tiger prawns , peeled, deveined
- 120 g char siu pork , sliced
- 2 eggs , beaten
- 1 red chilli , thinly sliced
- 100 g beansprouts
- 4 spring onions , cut into batons
- 2 tbsp groundnut oil
- sea salt and white pepper , to taste
- Curry blend
- 2 tsp ground turmeric
- 2 tsp ground cumin
- 2 tsp ground coriander
- Sauce
- 2 tbsp Shaoxing rice wine
- 2 tbsp light soy sauce
Method
- Toast the turmeric, cumin and coriander in a dry wok for 30 seconds until fragrant, then tip out to make your curry blend.
- Soak the vermicelli for 3 minutes, drain, rinse cold and toss with a spoon of the curry blend and the sesame aroma so the strands stay loose.
- Heat the wok until smoking, scramble the eggs in a little oil until just set, then remove.
- Stir-fry the prawns and char siu over fierce heat for a minute, add the chilli, spring onions and beansprouts and toss to char slightly.
- Splash in the Shaoxing, add the noodles, the rest of the curry blend and the soy, then toss continuously so the noodles pick up wok char without breaking.
- Fold the egg back through, season with salt and white pepper and serve straight from the wok.
Equipment
- carbon steel wok
- small dry pan
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.
