Singapore noodles
4 servings
15 minutes
Singapore noodles are the embodiment of pan-Asian gastronomy, combining vibrant flavors of Southeast Asia. Its roots trace back to Cantonese cuisine, and its unique cooking style is a result of international culinary traditions. The delicate rice noodles infused with the aromas of oyster and soy sauce take on a rich golden hue from curry powder. Stir-fried shrimp and pork marinated in char siu sauce create a balance between sweetness and spiciness, complemented by crunchy bean sprouts and juicy shiitake mushrooms. Fresh cilantro and lime finish the dish with brightness and freshness. This noodle dish is perfect for those who appreciate rich, layered flavors and wish to discover the true spirit of pan-Asian cuisine.
1
Coat the pork in char siu sauce and fry it - on the grill, as Cantonese do, or simply in a pan.
- Pork: 160 g
- Char siu sauce: 80 g
2
Boil rice noodles. Cut onion and 40 grams of red chili pepper into very thin strips, 2-3 mm wide and 3-4 cm long. Also slice shiitake mushrooms.
- Thin rice noodles (vermicelli): 280 g
- Onion: 40 g
- Red chili pepper: 40 g
- Shiitake mushrooms: 40 g
3
Heat a little oil in a wok, fry the pork in char siu sauce and shrimp for a minute and transfer to another container. Crack eggs into the wok, stir-fry until the whites are opaque white, then add chopped chili, onion, mushrooms, bean sprouts, and the pork with shrimp.
- Vegetable oil: 50 ml
- Pork: 160 g
- Shrimp: 160 g
- Chicken egg: 4 pieces
- Chili pepper: 28 g
- Onion: 40 g
- Shiitake mushrooms: 40 g
- Bean sprouts: 80 g
4
Send the boiled rice noodles, oyster and soy sauce, curry powder, and chili (4 g) there. Add pepper and cook the dish for one minute.
- Thin rice noodles (vermicelli): 280 g
- Oyster sauce: 40 ml
- Light soy sauce: 8 ml
- Curry powder: 20 g
- Chili powder: 4 g
- Ground white pepper: 1 g
5
Slice 28 grams of chili very thinly into rings, 1-2 mm, at a 60-degree angle. Rinse the cilantro, remove the stems, and cut the lime into wedges of 1-1.5 cm.
- Chili pepper: 28 g
- Cilantro (coriander leaves): 4 g
- Lime: 60 g
6
Place the cooked noodles on a plate, garnish with a slice of lime, cilantro leaves, and rings of chili pepper.
- Lime: 60 g
- Cilantro (coriander leaves): 4 g
- Chili pepper: 28 g
