Singapore Noodles

Remember the sous vide Char Siu pork shoulder I recently made? Remember how I said it makes more then enough for several meals? Remember when I mentioned Singapore Noodles was one of the tasty dishes you can make with leftover Char Siu? Well, here is my take on Singapore Noodles! With a little bit of prep and a little bit of staged stir frying, you will be savoring this dish in no time at all. By performing the preparation for all elements first, the rest of this dish is simply stir frying different ingredients and setting them aside until the final step. Check out the recipe below for how I made this unique meal – Singapore Noodles!

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Singapore Noodles

Prep time: 20 mins

Cook time: 15 mins

Total time: 35 mins

Serves: 1

Ingredients

2 oz rice vermicelli
6 - 8 medium prawns
6 oz char siu (Chinese BBQ pork)
2 tbsp peanut oil, divided
1 egg, lightly beaten
½ tsp sesame oil
1 tbsp fresh garlic, minced
1 tbsp fresh ginger, minced
½ red bell pepper, thinly sliced
¼ yellow onion, thinly sliced
½ tsp thai chili peppers, thinly sliced (optional)

Sauce

1 tbsp fish sauce
1 tbsp light soy sauce or seasoning sauce
1 tbsp rice cooking wine
1¼ tsp green curry paste
¼ tsp granulated sugar
¼ tsp ground white pepper

Instructions

Prepare all ingredients before beginning to cook.
Do not oversoak the noodles!
Add all the sauce ingredients into a small bowl and stir to combine. Set aside.
Add the sesame oil to the beaten egg and lightly whisk to combine. Set aside
Heat a large wok or skillet over Medium-High heat.
Add half the peanut oil and when just wisps of smoke begin, add the char siu.
Stir fry the meat for 2 - 3 minutes until slightly crispy on the edges.
Remove to a clean bowl using a slotted spoon.
Add the prawns to the pan and stir fry until turning orange/pink, approximately 1 - 2 minutes.
Remove prawns to the bowl using the slotted spoon.
Add the bell pepper strips and onions to the pan and stir fry until slightly softened, approximately 2 - 3 minutes.
Remove the bell peppers and onions using a slotted spoon.
Add the beaten egg/sesame oil mixture and turn the pan to spread the mixture into a wide, flat pancake.
Cook until almost dry on top then gently flip.
Cook another 30 seconds to a minute and fold into a roll, removing to a cutting board.
Add the remaining peanut oil to the pan and heat until shimmering.
Add the garlic and ginger, frying until fragrant, approximately 30 seconds to 1 minute.
Add the well drained noodles and dry fry them in the ginger/garlic oil, approximately 1 - 2 minutes.
Add the sauce to the noodles and toss to coat.
Add the previously stir fried ingredients (prawns, pork, vegetables) and toss to combine and reheat.
Cut the egg into strips and add to pan, tossing to combine and reheat.
Serve and garnish with sliced Thai chili peppers, if desired.

Main ingredients

Sauce Ingredients

Prepare all ingredients before beginning to cook. Do not oversoak the noodles! Add all the sauce ingredients into a small bowl and stir to combine. Set aside. Add the sesame oil to the beaten egg and lightly whisk to combine. Set aside Heat a large wok or skillet over Medium-High heat. Add half the peanut oil and when just wisps of smoke begin, add the char siu. Stir fry the meat for 2 – 3 minutes until slightly crispy on the edges.

Remove to a clean bowl using a slotted spoon. Add the prawns to the pan and stir fry until turning orange/pink, approximately 1 – 2 minutes. Remove prawns to the bowl using the slotted spoon.

Add the bell pepper strips and onions to the pan and stir fry until slightly softened, approximately 2 – 3 minutes. Remove the bell peppers and onions using a slotted spoon. Add the beaten egg/sesame oil mixture and turn the pan to spread the mixture into a wide, flat pancake. Cook until almost dry on top then gently flip.

Cook another 30 seconds to a minute and fold into a roll, removing to a cutting board. Add the remaining peanut oil to the pan and heat until shimmering. Add the garlic and ginger, frying until fragrant, approximately 30 seconds to 1 minute. Add the well drained noodles and dry fry them in the ginger/garlic oil, approximately 1 – 2 minutes. Add the sauce to the noodles and toss to coat. Add the previously stir fried ingredients (prawns, pork, vegetables) and toss to combine and reheat. Cut the egg into strips and add to pan, tossing to combine and reheat. Serve and garnish with sliced Thai chili peppers, if desired.