Singapore Noodles

This is another recipe that takes me back to childhood, we had a local Chinese which was pretty amazing and would always order a portion of these noodles. They were very spicy and tasty and I have tried to recreate this taste. I have ordered them from other places but they haven’t been as good, I think the main key is to use green chillies, these add such a different taste to red. I am happy with the outcome, give it a go…

Serves 4

  • Shrimp x 5/6 per person, peeled and butterflied
  • 1/2 tbsp. Sesame oil
  • 1 tsp fish sauce
  • Oil for frying, canola or sunflower is fine
  • 2 eggs, whisked
  • 250g diced Char siu (see recipe)
  • Sauce:
  • 3 tbsp. Light soy
  • 2 tbsp curry powder
  • 2 tbsp. Dry white sherry or Shaoxing wine 
  • 1 tbsp. White sugar
  • 1 tsp. Sesame oil
  • 1 tsp. Black pepper
  • 1 carrot, julienned
  • Red pepper, sliced
  • 3 cloves of garlic, grated and chopped
  • 2 inch chunk of ginger, grated and chopped
  • 2 or 3 green chillies, 2 diced and 1 sliced
  • 2 Spring onions, sliced and white/green separated
  • 200g Rice noodles (vermicelli) 
  • Coriander leaves to serve
  • Prepare the char siu in advance.
  • Place the noodles in a boil and cover with boiling water, leave for 5 minutes then drain and place into cold water. Drain the noodles about 10 minutes before you start to cook; keeping them in the cold water will make sure they do not stick together.
  • Pat the shrimp dry then add the sesame oil and fish sauce and mix well. Set aside whilst you prep everything else.
  • Whisk all of the sauce ingredients together, set aside.
  • Heat a wok and add the shrimp, no need to add oil as the sesame oil will be enough. Cook until pink and set aside. 
  • In the same wok add a little oil and the pour in the whisked egg. I like to coat the pan a little like an omelette then break it up to cook. Set aside.
  • Add more oil and add the carrots and red pepper. Cook for 2 minutes then add the garlic, ginger and the diced chillies. Cook and stir for another few minutes.
  • Add the white part of the spring onion and stir.
  • Add the noodles and mix well. 
  • Add the Char Sui and the sauce and cook for 2 minutes, carefully mixing the sauce through the noodles.
  • Add the shrimp and egg and mix well.
  • To serve sprinkle over the green part of the spring onion, some extra sliced chillies and coriander leaves. You can also add some slices of Char Siu.