Hairy Bikers' Singapore Noodles
The Hairy Bikers are the most unlikely pair to have a very good cooking program on BBC TV, but they produce very good recipes and results. This is their version of Singapore Noodles.
Servings: 4
Ingredients
- 7 oz rice or egg vermicelli
- 2 Tbsp vegetable oil
- 1 onion sliced into thin wedges
- 1 carrot cut into matchsticks
- 1 red pepper thinly sliced
- 2 garlic cloves finely chopped
- ¼ oz fresh root ginger finely chopped
- 7 oz pork tenderloin finely sliced
- can of bamboo shoots drained
- 1 oz frozen peas defrosted
- 1 tsp Chinese 5-spice powder
- 2 tsp mild curry powder
- 2 Tbsp light soy sauce
- 1 Tbsp rice wine
- 1 Tbsp rice wine vinegar
- 2¾ oz cooked shelled prawns shrimp
For Garnish
- 1 tsp sesame oil
- 2 spring onions shredded
- 1 green or red chilli finely sliced (optional)
- chopped fresh cilantro
Instructions
- Cover the noodles with freshly boiled water and leave them to stand for a minute. Drain and set aside until later.
- Heat the oil in a large wok. Add the onion, carrot and red pepper and stir-fry over a high heat until starting to brown.
- Add the garlic, ginger and pork, then continue to stir-fry until the pork is coloured on all sides.
- Tip in the bamboo shoots, peas, spices, soy sauce, rice wine and rice wine vinegar, then add the noodles and stir thoroughly.
- Leave to cook for a couple of minutes until hot.
- Stir in the prawns and heat through.
- Serve with a drizzle of sesame oil and sprinkled with the spring onions, green or red chilli, if using, and chopped fresh coriander.