Singapore Style Seafood and Pork Noodles
50 minutes
This is my version of the famous Singapore noodles that uses both rice and egg noodles as well has having pork, prawns and squid in it.
Pat
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Ingredients
Serves: 6
- 200g fresh yellow Hokkien egg noodles
- 200g beehoon rice noodles
- 2 tablespoons vegetable oil
- 4 cloves garlic, crushed
- 200g pork belly or shoulder, cut into thin slices
- 200g prawns, peeled and deveined
- 2 medium squid, cleaned and cut into rings
- 1 teaspoon fish sauce
- 1 pinch white pepper, to taste
- 2 cups (500ml) chicken stock
- 300g bean sprouts
- 4 fishcakes, sliced
- 1 small bunch Chinese chives, cut into short lengths
- fried shallots, to garnish
Directions
Preparation:25min ›
Cook:25min ›
Ready in:50min
- Soak the Hokkien egg noodles in hot water to soften and remove excess oil. Soak the beehoon rice noodles in hot water to soften then drain and cut into shorter lengths.
- In a large wok heat the oil until it shimmers. Stir the garlic until golden brown and fragrant.
- Add the pork and fry until no longer pink. Then add the prawns and stir fry until they turn pink.
- Add the squid and season with fish sauce and pepper. Stir fry until the squid turns opaque. Remove all the ingredients from the wok and set aside.
- Add the noodles and the stock and bring to a boil. Simmer for 5 minutes or until the noodles are cooked.
- Add the bean sprouts, fishcakes and cooked ingredients. Stir fry briefly to combine and heat through. Add the chives and toss.
- Sprinkle with fried shallots and serve hot with sambal belacan and limes.
