Singapore Noodles
Serves 4 to 6
Quick Dinners
Salads & Sides
Saucy
Gluten Free
Crowd Pleasers
This dish is a great side for 6 people with any BBQ meat or Asian roast pork or perfect as a main meal for 4 people.
Prep time - 15 minutes
Cook time - 15 minutes
Ingredients
- 250g rice noodles
- 4 eggs
- 250g diced bacon
- 3 cloves garlic, finely chopped
- 350g cooked prawns (shrimp), store bought & already shelled, deveined & tail removed
- 1 small brown onion, sliced into thin wedges
- 1 cup frozen vegetables- corn, pea and carrot mix
- ½ cup finely diced shallots, (scallions)
- 1 tablespoon sesame oil, (to fry eggs)
- 1 extra teaspoon sesame oil , (vegetable mix)
'Singapore' Seasoning Ingredients
- 1½ tablespoons curry powder
- 3 tablespoons oyster sauce - GF option
- 1 teaspoon salt
- 2 teaspoons of sugar (I use monkfruit sugar substitute)
- ¼ cup water
- ¼ cup sesame oil
Cooking Steps
1
Add 1 teaspoon of sesame oil to a large pan/wok and add the whisked eggs to form an omelette.
Set omelette aside in a medium sized bowl.
2
Use the same wok to stir fry diced bacon until just crisp. Set bacon aside with the omelette.
3
Next lightly oil the wok and stir fry onion and vegetables mix. Sautè vegetables for about 2 minutes, tossing regularly.
4
Finally, add the prawns and garlic and cook for a further minute.
Now, turn heat off the wok while cooking the noodles.
5
To cook the rice noodles:
Place noodles in a large bowl and pour boiling water over the noodles, making sure all the noodles are immersed in the water. Stand for about 1 minute, until the noodles are just under cooked.
Use tongs to transfer the noodles directly from the boiling water into the wok, shaking off excess water during the transfer.
6
To make the 'Singapore' Seasoning:
Use small bowl to combine and gently whisk all of the 'seasoning ingredients'.
7
Use tongs to toss the noodles until all the ingredients are combined and noodles are coated in the seasoning sauce.
To finish; add fried bacon, omlette and diced shallots back to the wok - toss until combined.
Serve immediately as a side or a main; great with my Char sui pork! (tap for recipe).
Or crispy pork belly.
Serve immediately or whenever.
Enjoy!