Singapore Noodles Recipe #136223
Different from others posted - this is for the Zaar World Tour from Australian Women's Weekly cookbook.
by currybunny
25 min | 15 min prep
SERVES 4
- 250 g dried thin egg noodles
- 2 tablespoons peanut oil
- 4 eggs, lightly beaten
- 1 tablespoon water
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 2 tablespoons mild curry paste
- 200 g ground pork
- 200 g Chinese barbecue pork (char sui)
- 200 g cooked shelled small shrimp
- 3 spring onions, chopped coarsely
- 1/4 cup reduced sodium soy sauce
- 2 tablespoons oyster sauce
- 2 small red Thai chile, seeded and finely chopped
- Cook noodles in large saucepan of boiling water, uncovered, until just tender; drain.
- Meanwhile, heat 2 teaspoons of the oil in wok, add half of the combined eggs and water and swirl wok to make a thin omelette. Cook, uncovered, until omelette is just set; remove from wok, roll omelette and cut into thin strips. Heat another 2 teaspoons of oil and repeat process with the remaining egg mixture.
- Heat remaining oil in wok, stir fry onion and garlic until onion softens; add curry paste, and stir fry until fragrant. Add minced pork and stir fry until changed in colour. Add bbq pork, prawns, spring onion, sauces, chile and half the omelette; stir fry until heated through. Add noodles; toss gently to combine and serve topped with remaining omelette.
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5 stars