Singapore Noodles

Name: Mie Singapura
Total time: 25 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 2 tbsp soy sauce ((Note 1)); 2 tbsp Chinese cooking wine ((Note 2)); 2 1/2 tsp curry powder (hot or ordinary, Note 3); 1/2 tsp sugar; 1/2 tsp white pepper (black also ok); 100 g / 3 oz dried rice vermicelli noodles ((Note 4)); 2 tbsp peanut oil (, separated); 8 -10 medium raw shrimp / prawns (, shelled and deveined); 2 eggs (, beaten); 1/2 medium onion (, thinly sliced (yellow, brown or white)); 4 g arlic cloves (, minced); 1 tsp ginger (, freshly grated); 1/2 lb / 250g Chinese barbecue pork (Char Siu), thinly sliced (Note 5); 1 cup red capsicum / bell pepper; 2 tsp thinly sliced hot green pepper (adjust to taste, optional)

One of the most popular stir fried noodles, made at home! Made with Chinese BBQ Pork (Char Siu), prawns/shrimp, egg and vegetables with a signature curry seasoning. See notes for a quick Char Siu and subs. This recipe makes 2 generous servings. Recipe video below.

⏱️ 25 min 🔪 Prep: 15 min 🔥 Cook: 10 min 📊 Medium ⭐ 5.0 (126) 👁️ 8 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats — Nagi | RecipeTin Eats

Ingredients

2 servings

2 tbsp soy sauce ((Note 1))
2 tbsp Chinese cooking wine ((Note 2))
2 1/2 tsp curry powder (hot or ordinary, Note 3)
1/2 tsp sugar
1/2 tsp white pepper (black also ok)
100 g / 3 oz dried rice vermicelli noodles ((Note 4))
2 tbsp peanut oil (, separated)
8 -10 medium raw shrimp / prawns (, shelled and deveined)
2 eggs (, beaten)
1/2 medium onion (, thinly sliced (yellow, brown or white))
4 g arlic cloves (, minced)
1 tsp ginger (, freshly grated)
1/2 lb / 250g Chinese barbecue pork (Char Siu), thinly sliced (Note 5)
1 cup red capsicum / bell pepper
2 tsp thinly sliced hot green pepper (adjust to taste, optional)

Steps

Combine the Sauce ingredients in a small bowl and mix.
Place rice vermicelli noodles in a large bowl filled with boiled water and soak as per packet instructions. Drain and set aside.
Heat 1 tbsp of oil in a wok or heavy based fry pan over medium heat. Add the shrimp/prawns, cook until just cooked - about 2 1/2 to 3 minutes. Remove and set aside.
Add the egg and spread it out to make a thin omelette. Once set, use a spatula to roll it up, remove from the wok and slice (while still rolled up).
Return the wok to medium heat and add the remaining 1 tbsp of oil. Add the garlic, ginger and onion, cook for 2 minutes until onion is slightly softened.
Add capsicum and cook for 1 minute.
Add noodles and Sauce, give it a few tosses. Then add the egg, pork,  shrimp/prawns, chillies (if using). Toss until the sauce coats all the noodles and everything is heated through - about 1 to 2 minutes.
Serve immediately.