Name: Singapore noodles
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 400 gram cooked medium king prawns; 250 gram dried thin egg noodles; 1 1/2 tablespoon peanut oil; 4 eggs, beaten lightly; 1 medium brown onion (150g), chopped finely; 2 clove garlic, crushed; 1 tablespoon red curry paste; 200 gram pork mince; 200 gram chinese barbecued pork, sliced thinly; 4 green onions, chopped coarsely; 2 tablespoon salt-reduced soy sauce; 1 tablespoon oyster sauce; 1 small fresh red thai chilli, chopped finely

Singapore noodles

A classic Singaporean dish, these delicious noodles are tossed with prawns, pork and egg to create a real authentic flavour sensation.

Serves 4

Prep

15M

Cook

35M

Total

50M

Ingredients

400 gram cooked medium king prawns

250 gram dried thin egg noodles

1 1/2 tablespoon peanut oil

4 eggs, beaten lightly

1 medium brown onion (150g), chopped finely

2 clove garlic, crushed

1 tablespoon red curry paste

200 gram pork mince

200 gram chinese barbecued pork, sliced thinly

4 green onions, chopped coarsely

2 tablespoon salt-reduced soy sauce

1 tablespoon oyster sauce

1 small fresh red thai chilli, chopped finely

Method

1.Shell and devein prawns; chop prawns coarsely.

2.Cook noodles in large saucepan of boiling water until tender; drain.

3.Heat 1 teaspoon of the oil in wok; pour half the egg into wok, tilting wok to make a thin omelette, cook until almost set. Remove omelette from wok; roll tightly then slice thinly. Repeat with another teaspoon of the oil and remaining egg.

4.Heat remaining oil in wok; stir-fry brown onion and garlic until onion softens. Add paste; stir-fry until fragrant. Add mince; stir-fry until browned. Add noodles, pork, prawns, half the green onion, sauces, chilli and half the omelette; stir-fry until hot. Season to taste; serve noodles topped with remaining omelette and onions.